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Apple Turnovers
from the kitchen of Teresa Trent-Panza
The Pastry:
1⁄4 cup sugar
1 tablespoon apple cider vinegar**
3 1⁄2 cups all-purpose flour
1 1⁄4 cups (21⁄2 sticks) chilled unsalted butter, cut into 1 inch cubes
3⁄4 teaspoons kosher salt
Stir sugar, vinegar and 2 tablespoons
hot water in a small measuring glass to
dissolve sugar. Add 1⁄3 cup ice water and
stir to melt ice; chill in freezer until
very cold, about 10 minutes (do not let
it freeze).
Pulse flour, butter and salt in a food
processor until largest pieces of butter
are pea-size. Turn out onto a work surface
and, using the heel of your hand, smash
butter into flour to flatten. Working
quickly, continue smashing butter into
flour until mixture is pale yellow and
resembles coarse meal. Gather into a
mound and make a well in the center.
Pour in sugar mixture, using your fingertips
to slowly incorporate into flour; work in
until only a few dry spots remain. Knead,
as little as possible, but insuring no dry
spots remain and dough holds together
when pressed.
Divide dough in half, flatten into disks,
and wrap each in plastic. Chill until firm,
at least an hour.
Makes enough for two 9-10inch single crust pies
or 12 turnovers.
**Apple cider helps hydrate the dough without
activating too much gluten; the results are ultaflaky.**
Dough can be made 3 days ahead. Keep chilled, or
freeze up to 1 month.
The Turnovers:
1⁄2 cup unsalted butter
3 tablespoons all-purpose flour
1⁄2 cup white sugar
1⁄2 cup packed brown sugar
1⁄4 cup water
8 Granny Smith apples, peeled, cored and sliced
Melt the butter in a sauce pan. Stir
in flour to form a paste. Add the
sugars and water; bring to a boil.
Reduce temperature and simmer 5
minutes.
Prior to making butter sauce, have dough
rolled out and cut into 6" circles with
apple slices mounded slightly off center
of circle. Gently pour the sugar and butter
sauce mixture over the apples, just a table-
spoon or so and seal pastry over apples using
a light egg wash (egg-water mix) on edges with
fork to crimp.
Place on a parchment lined baking sheet. Bake
15 minutes at 425º F (220º C).
Reduce the temperature to 350ºF (175ºC),
and continue baking for 35 to 45 minutes.
Cover with foil if tops brown too quickly.
After cooling, a powdered sugar/vanilla/warm
water glaze is optional.
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