Homemade Apple Turnovers
Ingredients:
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup shortening/crisco, cold
- 1/4 cup cold water
- 400 g Bulk Barn Cinnamon Apple Pie Filling, approx. 1¾ cups
- Milk for brushing the tops
- Coarse sugar for topping the turnovers
Directions:
- In a food processor, combine flour and salt. Pulse to mix ingredients.
- Add cubed butter and pulse into crumbs.
- Add shortening in chunks and continue to pulse until mixture resembles crumbs.
- Slowly add water until dough forms a ball or comes together.
- On a lightly floured surface, bring dough together and flatten into a rectangle; wrap in plastic and refrigerate for 30 minutes or up to 2 days.
- Meanwhile prep your filling. Using clean scissors cut apples into smaller bite size pieces. Set aside.
- On a lightly floured work surface, roll out pastry into a 16" x 12" rectangle; trim edges and cut into twelve four-inch squares. (See images for reference).
- Place approx. a tablespoon of the cinnamon apple pie filling in the centre of each square. Don't overfill the square or you won't be able to seal the pastry.
- Gently lift one corner of the pastry to fold over the filling and create a triangle (it's okay if the pastry breaks and cracks a little). Repeat with all 12 squares.
- Using a fork gently press the edges to seal.
- Next, using a sharp knife slash a cross in the top of each turnover.
- Place turnovers on a lined baking sheet with parchment paper; cover and refrigerate for 20 - 30 minutes (or freeze for 10 minutes).
- Meanwhile, preheat oven to 375°F.
- Brush tops with milk and sprinkle a generous amount of coarse sugar on each turnover.
- Bake for 25 minutes or until golden and flaky.
- Let cool completely on racks before removing.
Notes
- Turnovers will last up to 3 days in an airtight container, they are best enjoyed the day of. Reheat turnover as needed.
- To make this recipe even simpler use already made puff pastry instead of pie dough.
Thanks to Baking For Friends