Apple Turnover
APPLE TURNOVER
Makes a 12x7 inch turnover
This is the first recipe I made after FINALLY figuring out my pie dough recipe (see here) When I was a kid I used to go to this bakery at lunch and get their turnovers. I’m pretty sure the filling was from a can but it didn’t matter because the flaky crust with its sugar crusted top made up for it. On my death bed I’ll ask someone to go get me one of them. This recipe pays homage to that turnover from my childhood with the obvious replacement of fresh apples.
Ingredients
Dough
350g / 2 1/2 cups all-purpose flour divided in 1/2
20g / 1 1/2 tablespoons sugar
1 teaspoon salt
280g unsalted butter cut into 1/4 pats/slices
6 tablespoons cold water
Filling
2lbs medium sized apples peeled and sliced into 1/4 slices
125g / 2/3 cup of brown sugar
2 tablespoons unsalted butter
1/4 teaspoon cinnamon
1/2 tablespoon cornstarch
Topping
1 egg beaten lightly (glazing)
turbinado sugar for topping
Additional Notes
By dividing the dough in 1/2 you can control how flaky the end product is. The half you blend with the butter first controls the flakiness. Adding the other portion of flour with water is what gives you the texture. Changing that ration controls how flaky you want the dough to be. I choose 1/2 & 1/2 but you can always do 1/3 & 2/3 or 2/3 and 1/3 if that makes sense?
You can either bake this with raw apples or slightly cook them before. The first method has more texture while the latter is more saucy.
Building the dough
Add the first 175g flour, sugar, salt and butter to the food processor and blend until paste consistency. Don’t worry you can’t overwork it. Remember there’s no water so no gluten production.
Tip the blended ingredients into a bowl and add the rest of the flour along with the water. I wouldn’t be tempted to add any more water than this recipe calls for.
Using a wooden spoon or spatula mix the dough together until there are no dry bits left.
Divide the dough into dough and knead them a little. Roll into balls and flatten. Cover with plastic wrap and put into the fridge to set or freezer if you’re not going to use it right away.
Filling
Cook the apples, sugar, butter and cinnamon on low to med heat on the stove until apples are just slightly soft.
Stir in the corn starch and cook for another min or so until it thickens slightly.
Set aside to cool.
Assembling Turnover
After the dough has rested in the fridge for at least 30 mins roll both disks into a rectangle that is 12 inches long and almost 7 inches wide. Put the bottom section on a parchment lined baking sheet and the top section back in the fridge to keep cool.
Spoon the cooled apple onto the bottom section leaving about 1/2 inch along the edges.
Lay the top section and crimp along the edges making sure that there aren’t any open gaps or holes (you don’t want apple pouring out while baking). I like to crimp and fold up. Use a knife to create some slits on top. (See images below)
Return turnover to the fridge to set for min of 20 mins.
Baking Turnover
Preheat oven to 425 F and set rack to the middle.
Brush the turnover with the beaten egg and sprinkle turnover with turbinado sugar.
Bake in preheated oven for 35-45 mins until golden brown. Timing is very much dependent on your oven so it’s better to just start watching it after about 30 mins.
