Apple Turnovers
Layers of flaky, buttery crust! Delish!
Layers of flaky, buttery crust! Delish!
This
recipe comes from my mother’s recipe tin. In my opinion, these are the best turnovers!. The recipes date back to the 1960’s and who knows how old this recipe is. My mother
had a beauty Salon in St. Louis,
Missouri. These recipes were
passed on to her from her customers. The recipes are representations of home
cooking from many different countries. My mom’s customers were German, English,
Dutch, Irish, Polish, African, Italian and Greek.
Every
Friday night we had a feast in that Salon. These ladies had some of the most
intricate hairdos. They really got decked out in those days. I was just a
tween, but my love of food started in a Salon. I know that sounds crazy, but
these ladies were proud about their dishes and loved to share them. Those Friday
nights were the best times in my life. I am sure many of those wonderful ladies
have passed away. I moved some 30 years ago and settled in New York. My heart and mind is filled with
so much love for that simple time and that recipe tin means so much to me. It
is all I have left from that amazing time in my life. I have a little bit of
all those wonderful ladies in that tin. Well, this recipe is just as good as
those memories and I will be making them all the time. I hope you love them as
much as I do.
Apple Turnovers
Recipe: 8 Turnovers
Recipe: 8 Turnovers
2 cups all purpose flour
1 tsp. salt
1 cup butter (unsalted very cold)
1/2 cup ice water
3 large apples peeled or 4-5 small apples peeled (cut into small dice)
1/2 cup granulated sugar
1 T. cornstarch
1 tsp. lemon juice
1/4 tsp. ground cinnamon
1 egg plus 1 T. water
2T. Coarse raw sugar
1 cup butter (unsalted very cold)
1/2 cup ice water
3 large apples peeled or 4-5 small apples peeled (cut into small dice)
1/2 cup granulated sugar
1 T. cornstarch
1 tsp. lemon juice
1/4 tsp. ground cinnamon
1 egg plus 1 T. water
2T. Coarse raw sugar
Glaze
Water and 1/2 cup confectioner’s sugar
Mix with enough water to form a medium consistency glaze.
Water and 1/2 cup confectioner’s sugar
Mix with enough water to form a medium consistency glaze.
1.
In a medium bowl with pastry blender, combine flour and salt. Cut in 1/2 cup
butter until mixture resembles coarse crumbs. Sprinkle with ice water. With
fork, mix well. Shape dough into a ball; with lightly floured rolling pin on
lightly floured surface, roll into an 18 inch by 8 inch rectangle. Cut 1/4 cup
butter into thin slices. Starting at one of the 8 inch sides place butter
slices over 2/3 of rectangle to within 1/2 inch of edges.
Fold into envelope.
Roll back into 18 inch by 8 inch rectangle and place in fridge
Roll back into 18 inch by 8 inch rectangle and place in fridge
2.
Fold unbuttered 1/3 of pastry over middle 1/3; fold opposite end over to
make an 8 inch by 6 inch rectangle. Roll dough into an l8inch by 8 inch
rectangle (I slide my dough onto a plastic cutting board) and place in fridge
for 20 minutes.
3.
Take out from fridge, place onto floured board and slice remaining 1/4 cup
butter; place slices on dough and fold as in steps 1 and 2; Chill another 20
minutes. Take out from fridge after 20 minutes and fold lengthwise and
crosswise and chill for 1 hour.
4.
Prepare filling: In a saucepan with spoon, mix diced apples, sugar, cornstarch,
lemon juice and cinnamon. Cook on low heat, stirring frequently until apples
are tender, about 5 minutes. Chill.
5.
Preheat oven to 450 degrees. Cut dough crosswise in half roll into a 12 inch
square. Chill the other half of dough. Cut into four 6 inch squares. In cup,
beat egg with 1 T. water. Spoon 1/8 of apples into center of square and fold
over to make a triangle. Take a fork and press the sides all around each
turnover to seal edges. Brush with egg mixture. Sprinkle with raw sugar.
Continue the same procedure with remaining dough. Bake for about 20-22 minutes
until golden. Cool slightly on rack and drizzle with glaze. Can serve warm or
at room temperature.