Apple Turnovers

Apple Turnovers
Photo by Joanne Smart

Ingredients

  • 4 large apples (about 2 lb. total), peeled, halved, and cored; each half quartered lengthwise
  • 6 oz. (12 Tbs.) unsalted butter, cut into small pieces and chilled
  • ½ tsp. table salt
  • 1 tsp. granulated sugar
  • About 3 Tbs. all-purpose flour
  • About 1 tsp. ground cinnamon
  • Granulated sugar, for sprinkling
  • + 4 more ingredients
    • 2 Tbs. unsalted butter, melted
    • About ¾ cup granulated sugar
    • ½ cup ice water
    • 10 oz. (2-¼ cups) all-purpose flour

In a mixing bowl, combine the 10 oz. flour, the 1 tsp. sugar, and the salt. Cut the butter into the flour mixture, using a pastry cutter or your fingers, until the butter bits are pea-size. (You can also use a food processor or a stand mixer, just be sure not to overmix the dough.) Add the water ...

View full recipe at Fine Cooking

Comments

Variations on Apple Turnovers

  • Apple Turnovers
    • Vanilla or cinnamon ice cream, for serving (optional)
    • 1/2 package frozen puff pastry, thawed according to package directions
    • +9 other ingredients
  • Apple Turnovers
    • 3 tablespoons apple jelly
    • 1 tablespoon cornstarch
    • 2 tablespoons unsalted butter
    • 1 frozen puff pastry sheet
    • 1 large apple
    • 1/8 teaspoon cinnamon
    • +2 other ingredients
  • Apple Turnovers
    • Butter-flavored vegetable cooking spray
    • 1 cup sifted powdered sugar
    • 1 cup chopped reduced-calorie apple pie filling
    • +10 other ingredients


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