Apple Cinnamon Turnovers
Recipe provided by: Jessica Emin via Taste of Nova Scotia
|3 large||apples, peeled, cored and cut into small pieces|
|2 1/2 cups||all purpose flour|
|1 cup||salted butter, chilled and diced|
|1/2 cup||ice water|
- To make dough, combine flour, salt and sugar in a pot or container with flat bottom, which makes it easier to cut in the hard butter. Combine butter with a pastry cutter or potato masher until the pieces are pea sized. Do not overwork the mixture to ensure flaky layered pastry.
- Add water to the butter and flour mixture one tablespoon at a time, and mix with a spoon. The mixture will be dry, but will start to form a ball with vigorous stirring. Do not knead, simply split into two pieces with a knife and form two balls.
- Cover each dough ball in plastic wrap and refrigerate four hours.
- Cover a counter surface with a dusting of flour and roll out each dough so that the diameter is 9 to 10 inches, or ¼ inch thick. Cut four squares from the dough, combining the excess at the two circles edges aside to create a few more squares if possible.
- Combine all filling ingredients in a mixing bowl.
- Cover a baking sheet with parchment paper and preheat oven to 350 degrees.
- On a lightly floured surface place a heaping tablespoon of the turnover mixture diagonally on each dough square, then fold the two opposing edges over to create an open ended roll, like a cannoli. Pinch the dough where it overlaps for the roll to hold together.
- Place the turnovers on the baking sheet and bake for 20 minutes or until the apple mixture bubbles and the outside pastry is golden brown.
- Serve with No-Churn Maple Apple Ice-Cream.