Thursday, October 14, 2010

Apple Turnovers

These apple turnovers are really quick to put together, and bake. They taste terrific as well.

You Will Need:

For the crust:

2/3 cup cold butter, cut in tiny pieces
2 cups AP flour
1 teaspoon salt
5-6 teaspoons (+/-) ice water

Toss flour and salt together. Cut in butter until fine crumbed. Toss on ice water a tablespoon at a time until dough comes together. Gather into a ball. Do not over handle.

For The filling:

4 firm, tart apples (I used Granny smith, Golden Delicious, Cortland)
1/4 cup raisins
Juice of 1 lemon
2 tablespoons butter
1/3 cup cinnamon sugar
1 tablespoon cornstarch

Brush before baking with:
2 tablespoons heavy cream

Glaze after baking with 2 cups confectioner's/icing sugar
Enough water to make a pourable glaze

Peel and slice the apples 1/4 inch thick. Toss with lemon juice and raisins. Set aside.

In a small bowl, combine cinnamon sugar and cornstarch. Add butter to the apple mixture. Gently mix in the sugar/cornstarch mixture.

Divide dough into 8 pieces. Roll out into 6 or 7 inch squares (it will be thin). Mound some filling in the centre of each and carefully fold over. Crimp with a fork, and with a sharp knife, cut a vent in the top. Place on a well-buttered baking sheet. When all are completed, chill 20 minutes. Meanwhile, preheat the oven to 425 degrees F.

Brush with cream, and set in the oven on the centre rack. Bake about 30 minutes, or until nicely browned. They will probably leak a bit, but hot water will scour your pans clean (it is mostly sugar). Remove to a rack over a baking sheet and glaze generously. Makes 8 large turnovers.

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