Monday, November 24, 2008

Crispy Apple Turnovers

Apparently there's a first time for everything. Yesterday afternoon, I rolled up my sleeves and set out to make my very first pastry crust. I was nervous, but I persevered. And now I have little apple turnovers as a result. This was pretty time-intensive because there are quite a few parts, but if you're more experienced at making the pastry dough, it shouldn't take that long.

When Joe walked into the kitchen last night, he said, "It smells like the holidays in here." The smell of cinnamon and apples was wonderful. The filling for these was relatively simple, but it had the perfect consistency. I stole the idea of making them mini-turnovers from Stephanie, and they're absolutely adorable.

I had been thinking about making these for a while, but when I got these little things that create perfect little dough pockets for empanadas or turnovers from a gift exchange, I knew exactly how I would use them.

Look how nicely they look all lined up!

I would recommend dipping the tops in the glaze rather than drizzling. You would probably get a more uniform look that way.

Crispy Apple Turnovers
source: Macaroni and Cheesecake

1 ¾ C pared, chopped tart apples
1/3 C water
1/3 C packed brown sugar
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
1 tbsp all purpose flour
1 tsp sugar
1 tbsp butter or margarine

2 C all purpose flour
2 tbsp sugar
1 tsp salt
¾ cup shortening, chilled
5 tbsp ice water

½ powdered sugar
1 tbsp milk
¼ tsp vanilla

For filling:
Combine apples and water in small saucepan. Cook on high heat until mixture comes to boil. Stir frequently.Reduce heat to low. Simmer 5 minutes.Stir in brown sugar, cinnamon and nutmeg. Simmer 5 minutes. Stir frequently.Combine 1 tablespoon flour and 1 teaspoon granulated sugar. Stir into apple mixture.Bring to boil. Boil one minute. Stir in butter.

For pastry:
Combine 2 cups flour, 2 tablespoons sugar and salt in medium bowl. Cut in cold all-vegetable shortening using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle 5 tablespoons ice-cold water, one tablespoon at a time. Toss lightly with fork until dough forms ball. Flour rolling surface and pin lightly.Divide dough in half. Roll each half to 1/16 inch thickness. Use lid from 3 pound Crisco All-Vegetable Shortening can as pattern. Cut 6 circles (5-1/4 inches) from each half. (Reroll as necessary.) ( I cut them in about 3 in. circles using a cup I had at home)

Place about one tablespoon of apple filling on each dough circle. Moisten edges with water. Fold in half over filling. Press with fork to seal.Place on baking sheet on parchment paper. Prick tops with fork. Bake at 425ºF about 20 minutes or until golden brown. Cool 10 minutes on wire rack.

For glaze:
Combine powdered sugar, milk and vanilla in small bowl. Stir well. Drizzle over turnovers. Serve warm or cool.