Recently I posted a savory tomato tart recipe, with the possibility of leftover pastry dough if you made an 8-inch tart. I promised that I’d give you another use for that pastry dough, and here it is: whole-grain apple turnovers.
I must admit that I grew up with whole pies, not turnovers nor my husband’s favorite from his Arkansas grandmother, fried pies made with her own dried fruit. You could turn these turnovers into fried pies, but why? They made Mr. Homesteader perfectly happy in the baked form and reminded both of us of fall when we were kids.
recipe for 4-5 turnovers
Start with 1 or 2 fresh apples. I like to minimize waste, so I cut my apples into quarters and then eighths and then core them. You may peel the apples if you want. Now cut each slice in half to make chunks. In a small, non-reactive pot, cook the apple chunks with a little water, cider, or even butterscotch schnapps and a teaspoon or more of cinnamon and a pinch of nutmeg. If you’re feeling decadent, you can add a little cream. Cook the apples until they release some of their liquid and it cooks off.
Now let’s assemble the turnovers. For this recipe you’ll need about a handful of chilled pastry dough, leftover from the tomato tart or another small pie recipe. (Picture a disk about four inches in diameter and an inch or a little less tall.) Because we’re making a sweet recipe, sprinkle a bread board or obsessively clean, dry countertop with sugar instead of flour if you want. Roll out your dough to about 1/4-inch thickness. Cut into rounds of about 4-5 inches each. Re-roll the dough to get your last round out of the scraps if need be.
Now fill each dough round by putting a little mound of filling slightly off center. Fold the round over the apple mound and press the edges together. Use a fork to crimp the edges closed. Poke holes in the top of the turnovers with a fork or small knife. Place the turnovers on a baking sheet and sprinkle with extra sugar if you want. Now bake them in a 375-400 degree F oven (toaster ovens work great for these) for about 15-20 minutes, until the filling reveals itself a little and the turnovers are golden brown.
Serve warm with a dollop of good vanilla ice cream or some apple butter. Eat any leftover filling with your cereal tomorrow morning. Grin.
Mmmm. Look at how pretty the sugar is, like a sprinkling of fall frost!
Here’s the dough recipe in its entirety, in case you want to make a big pile of turnovers. Just remember to use about 1-2 apples for every 4 turnovers or so.
- 1 1/4 cups whole-wheat pastry flour
- 1 teaspoon baking powder
- pinch of salt
- 1/2 cup cold butter, cut into bits
- optional but really tasty!: handful or two of toasted pine nuts
- 1/2 cup plain, nonfat yogurt
- flour for rolling
Put the flour mixed with with salt and leavening and cold, cut butter in a medium-sized bowl. Cut the butter into the flour, using a pastry cutter or fork. Once you’ve cut in the butter, creating a mealy mixture, mix in the toasted pine nuts, breaking them with the pastry cutter. Now stir in the yogurt, just until you’ve formed the dough. Do not overwork pastry dough! Wrap the dough and chill for a few minutes. Roll on a well-floured or sugared bread board and cut into desired shape.
Do you have a favorite recipe that does double duty? Did you grow up with baked turnovers or fried pies–or something different all together?
Copyright 2010 Ozarkhomesteader, including photographs.
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