3 sticks butter, chilled and cut into small pieces
FILLING-
1 tbsp flour
½ c sugar
¼ tsp cinnamon
4 apples, peeled, cored, and chopped
3 tbsp buter, chilled and cut into small pieces
1 egg, beaten with 1 tsp water
sugar for dusting
Instructions
Combine sour cream and sugar. In another bowl combine flour and salt. Work in butter with hands. Gently stir in sour cream mixture. Divide dough in half and shape int rectangles and wrap in plastic. Refrigerate at least 1 hour, up to 2 days. Roll dough into rectangle 9'' 18''. Fold in thirds, then rewrap in plastic and refrigerate additional 2 hrs., up to 1 day.
To make filling, combine flour, sugar, and cinnamon. Add apples and toss to coat. Preheat oven to 375°. Roll out dough to 1/8'' thickness, and cut out 4½'' rounds. Gather scraps of dough and refrigerate to keep chilled until ready to use. Place 1-2 tbsp apples in center of rounds. Moisten edges and fold in half and seal with fork. Poke steam holes. Turnovers can be frozen at this point if desired. Transfer to a greased baking sheet. Brush with egg wash and sprinkle with a pinch of sugar. Bake 20 min. Cool.
Originally Submitted
12/20/2011
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