All-American Apple Turnovers Recipe - Printable Version Serves 10
These turnovers are best with at least two varieties of firm cooking apples, such as Granny Smith, Jonathan, Winesap and Golden Delicious, for differences in texture and acidity.
- 2 tbsp unsalted butter
- 3 large apples, peeled, cored, cut into 1/4-inch dice
- 1/2 cup apple cider or unsweetened, apple juice
- 2 tbsp sugar
- 2 tsp fresh lemon juice
- Pinch of salt
- 1/4 cup unsweetened apple butter
- 2 tbsp dried currants (optional)
- 1 tsp lemon zest, finely grated
- 1/4 tsp cinnamon (optional)
- Pinch of ground cloves (optional)
- Pinch of ground allspice (optional)
- Any favorite pastry
1. Melt butter in a large nonreactive skillet over medium-high heat.
2. Add 2 cups of diced apples and cook, stirring frequently, until they begin to color, about 5 minutes.
3. Stir in cider, sugar, lemon juice and salt; reduce heat to medium and cook until the liquid is reduced and the apples appear almost dry but still retain their shape, about 5 minutes more.
4. Remove skillet from heat and stir in apple butter, currants, lemon zest, cinnamon, cloves, allspice, and remaining 1 cup of raw chopped apple.
5. Transfer apple mixture to a medium bowl and refrigerate, uncovered, until cooled completely.
6. On a lightly floured work surface, roll out the pastry dough to a 18 x 20-inch rectangle, 1/16th inch thick.
7. Using a 6-inch plate or bowl as a guide, cut out eight, 6-inch rounds as close together as possible.
8. Gather and reroll the dough scraps, then cut out 2 additional rounds.
9. Spoon the cooled apple filling on the lower half of each of the rounds.
10. Lightly moisten the edges of the rounds with water and fold the dough over the filling to form semicircular turnovers.
11. Press down on the edges to seal, first with your fingers, then with the tines of a fork.
12. Using back of a small knife, press into sealed edges at 1/2-inch intervals to create a scalloped effect.
13. Transfer turnovers to a heavy baking sheet and refrigerate for at least 15 minutes.
14. Preheat oven to 425 F.
15. Brush turnovers with egg wash.
16. Using a sharp knife, cut 2 small slits in top of each turnover to vent steam.
17. Bake turnovers in middle of oven for 10 minutes.
18. Move them to the upper rack and bake for 8 to 10 minutes longer, or until pastry is a deep golden brown and filling begins to bubble.
19. Let cool on rack.