Apple Turnover
Preparation time: 20 min
Cooking time: 15 min
In the fridge: 30 min
Cooking time: 15 min
In the fridge: 30 min
- 60 ml (1/4 cup) sugar
- 10 ml (2 teaspoons) cornstarch
- 1 ml (1/4 teaspoon) ground cinnamon
- 3 McIntosh apples, peeled, cored and thinly sliced
- 30 ml (2 tbsp) lemon juice
- 560 ml (2 1/4 cups) unbleached all-purpose flour
- 60 ml (1/4 cup) sugar
- 10 ml (2 teaspoons) baking powder
- A pinch of salt
- 125 ml (1/2 cup) unsalted butter, melted and cooled at room temperature
- 2 eggs
- 15 ml (1 tablespoon) cold water, approximately
- 15 ml (1 tablespoon) sugar
- 1 ml (1/4 teaspoon) ground cinnamon
- Oil for frying
- 1 egg white, lightly beaten
Filling
Dough
Cinnamon sugar
Preparation
Filling
1.
In a saucepan off the heat, combine the sugar, cornstarch and cinnamon. Add the apples and lemon juice. Bring to a boil and cook for about 3 minutes, stirring, until the apples have slightly softened. Cool and refrigerate until completely chilled.
Dough
1.
In the bowl of a food processor, combine the flour, sugar, baking powder and salt. Add the butter, eggs and water. Blend until the dough is smooth and forms a ball. With your hands, shape into a disc and refrigerate for about 30 minutes.
Cinnamon sugar
1.
In a bowl, combine the sugar and cinnamon. Set aside.
2.
Preheat the oil in the deep fryer to the highest temperature.
Line a baking sheet with paper towels or double with a rack.
3.
On a floured work surface, roll out the dough to a 3-mm (1/8-inch) thickness. Cut into a 46 x 30-cm (18 X 12-inch) rectangle, then cut into 12 rectangles of 15 X 7.5-cm (6 x 3-inch).
4.
Spread about 20 ml (4 teaspoons) of filling at one end of each rectangle to within 1-cm (1/2-inch) of the edge. Brush the edges with the egg white and fold the dough over the apples to form squares. With a fork, press the edges to seal the dough.
5.
Fry about 4 turnovers at a time for 2 to 3 minutes or until they are golden brown on each side. Drain on the sheet. Sprinkle with cinnamon sugar. Serve hot, warm or cold.
