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Apple Turnovers

Ingredients

Filling

  • 2 large tart apples (Haralson, Braeburn, Honey Crisp, Sweet Tango, or similar)
  • 1 lemon zested and juiced
  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 pinch coarse kosher salt
  • 1 tablespoon unsalted cultured butter
  • ¼ teaspoon almond extract or 1 tsp Kirsch
  • 1 ¾ teaspoons cornstarch

Crust and glaze

Instructions

Prepare filling - part one

  • Place lemon zest, lemon juice, sugar, cinnamon, and salt in large mixing bowl and mix well.
  • One apple at a time, peel each apple, cut it in half, remove core (I use a melon baller), and cut off stem and remaining skin.
  • Place each apple half cut side down on cutting board. Cut in half, then cut halves into slices 3/8 inch thick.
  • Add slices to bowl with lemon zest and juice and stir to coat. (This helps prevent the apple slices from turning brown.)
  • Allow apples to macerate at room temperature for between 30 minutes and 3 hours.

Prepare filling - part two

  • Transfer apples and their juices to colander suspended over large mixing bowl to capture juices. The mixture should release at least ⅓ cup of liquid.
  • Place liquid and butter in small sauce pan.
  • Boil liquid, swirling but not stirring, until syrupy and lightly caramelized.
  • Allows liquid to cool approx 10 minutes or until warm.
  • Add almond extract or Kirsch.
  • Meanwhile, transfer apples to second large mixing bowl.
  • Toss apples with cornstarch until all traces of cornstarch have disappeared.
  • Pour syrup over apples, tossing gently. (If syrup hardens on contact with apples, it will dissolve during baking.)

Prepare crust

  • Divide dough into 8 equal pieces.
  • On pastry cloth, roll each piece until approx. ⅛" thick and approx. 8" square.

Assemble turnovers

  • Cover two baking sheets with parchment paper.
  • Mix egg white with 1 teaspoon water.
  • Brush egg white onto squares of dough.
  • Divide filling into 8 equal portions.
  • Spoon one portion of filling on corner of one piece of dough.
  • Fold opposite corner of dough over filling, to form a triangle.
  • Press edges of dough together, to seal.
  • Place turnovers on baking sheets.
  • Refrigerate turnovers for 1 hour or freeze for 30 minutes.

Bake turnovers

  • Place pizza stone in oven (optional)
  • Preheat over to 400° F for at least 20 minutes before baking.
  • Mix egg yolk with cream.
  • Brush egg yolk mixture onto tops of turnovers.
  • Using a sharp small knife, cut 3 steam vents in the top of each turnover.
  • Place baking sheets in oven.
  • Bake for 20 to 30 minutes, or until filling is bubbling out of vents and pastry is golden.
  • Remove baking sheets to wire racks and cool for 20 to 30 minutes.

Notes

Adapted from Rose Levy Beranbaum’s The Pie & Pastry Bible.