appleTurnoverWe had a small, fun group for our apple turnover class, led by J.J. Jacobson (the Culinary Curator) on October 11th. Turnovers, for the uninitiated, are a buttery, flaky crust wrapped around half a peeled, sliced apple, spiced with cinnamon. Sort of a hand-held pie, but the crust was a revelation (at least to me). Far easier to work with than pie crust – more elastic and forgiving. Beats me how this works, because the ingredients and methods look very similar to pie crust (though we used all-purpose rather than pastry flour).They tasted amazing – truly the best baked-apple-pastry thing I’ve ever had.

The recipe is after the cut!

Apple Turnover Recipe

Yield: 4 turnovers

For the dough:

  • ap  flour       1 1/4c
  • baking powder   1/8t
  • sugar   1/2t
  • salt    ¼ t
  • unsalted butter -3
  • ice water       ~1/4c

Cut butter into small pieces and chill.  Combine dry ingredients. Break butter into dry with fingers or pastry cutter until pea sized.   (Try freezing and using processor.)  Add water all at once and mix just till dough comes together.  Divide into 4  pieces, flatten well,  and chill, covered with plastic, for at least half an hour.  Roll thin, making ovals ~10″x6″ for large apples

Then to make the turnovers…

  • sugar   ~6T
  • flour   ~1 1/2T
  • apples  2 lg
  • cinnamon        ~1/2t
  • butter  4t
  • egg whites or water      1/2

Peel, halve and core the apples. Then cut each half into 4 slices, lengthwise, and reassemble each half.

Paper or grease pans and set up dough.

On one half of each oval make a little pile of 1t each sugar and flour.  Put reassembled halves of apples on top, and sprinkle on 2t sugar and a pinch of cinnamon. On top of this place ~1t of soft butter. Fold over (leave slight edge of bottom half), mold around apple, and crimp shut, fluting edge as for pie shell.  Brush on egg white or water and sprinkle on more sugar. Bake 425°  for 15 min, then turn oven down to 400° and bake until golden brown, ~30 min. Cool on rack, serve warm

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