Sunday, April 18, 2010
Apple Raisin Turnovers in Cream Cheese Pastry
Oh, sure-you can fold them in neat little triangles if you like. These are pretty simple, and truthfully, I only baked them to have an excuse to use up more of that wonderful maple butterscotch sauce.
For the dough:
2 sticks unsalted butter
8 ounces cream cheese
2 cups AP flour
Cut butter and cream cheese into the flour until fine. Without overworking dough, squish together and then divide in two. Wrap tightly in cling film and flatten into a disk. Chill several hours.
For the filling:
2 granny smith apples, peeled and thinly sliced
A generous squeeze of lemon juice
A handful of raisins
!/2 cup brown sugar
Toss all together and mix until sugar dissolves.
Preheat oven to 425 degrees F. Grease a baking sheet.
Roll out dough to 1/2 inch thickness. Each half should make about six turnovers, give or take. Place a bit of filling in the centre of each. Fold up sides and pinch close. Place on baking sheet and pierce with a knife to vent. Brush lightly with heavy cream and sprinkle lightly with sugar. Bake about 15 minutes or until golden. Cool on rack.
Labels: Apples, Cream Cheese, Dried Fruit, Homemade Butter, Pastry, Raisins, Why Not Just Spread The Butter Directly On Your Thighs
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