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Apple Turnovers

11/14/2012
APPLE TURNOVERS

2 cups all-purpose flour
1 teaspoon salt
1 cup butter, divided
½ cup iced water
¾ cup sugar
2 tablespoons flour
½ teaspoon cinnamon
2 apples, cored and grated
1 egg
1 tablespoon water
Glaze or powdered sugar

In medium bowl combine 2 cups flour and salt. Cut in ½ cup softened butter until mixture resembles coarse crumbs. Sprinkle with the iced water; mix well. Shape dough into a ball; roll on lightly floured surface; into an 18x8-inch rectangle. Cut ¼ cup butter into thin slices. Place butter slices over two-thirds of rectangle to within ½-inch of edges. Fold unbuttered third of pastry over middle third; fold opposite end over to make an 8x6-inch rectangle. Again, roll dough into an 18x8-inch rectangle. Repeat process with remaining ¼ cup butter. Wrap in plastic wrap. Chill 15 minutes. Roll folded dough into an 18x8-inch rectangle. Fold lengthwise then crosswise; wrap and chill 1 hour. Combine sugar, 2 tablespoons flour, and cinnamon; toss with apples. Cut dough crosswise (keep remaining dough chilled). Cut dough to make four squares. Beat egg with water. Brush mixture over squares. Spoon apple mixture in center of each square and fold in half; Press edges to seal. Place turnovers on ungreased baking sheet; brush with egg mixture and make several slits on top of pastry. Bake at 450*F. for 15-20 minutes or until golden. Cool on wire rack. Drizzle with glaze or sprinkle with powdered sugar. Makes 12 turnovers.