Apple turnovers are a cousin to an apple pie: apple pie filling in individual-sized pastry pockets. In this case, the pastry is loaded with cheddar cheese. These are perfect for picnics and school lunches.
2 1/4 cups all-purpose flour
1/4 teaspoon salt
2/3 cup shortening
1 cup grated cheddar cheese
1/3 to 1/2 cup ice cold water
2 medium apples pared and thinly sliced
2 tablespoon flour
1/2 cup brown sugar firmly packed
1 teaspoon cinnamon
3 tablespoons butter
For the wash:
1 egg white
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon sugar
- Preheat the oven to 375 degrees.
For the pastry:
- Combine the flour and salt in a medium bowl.
- Cut in the shortening with a pastry knife until the mixture resembles coarse crumbs. Stir in the cheese.
- Add 1/4 cup of the cold water. Stir with a fork. Add more water as needed to make dough ball as you would for a pie crust. Do not mix more than is necessary.
- Divide the dough into two pieces. Roll each into 7 x 14-inch rectangles. Cut each rectangle into two squares to make a total of four squares.
For the filling:
- In a medium bowl, stir apple slices, cinnamon, brown sugar, and flour together until the apple slices are coated.
- Divide the filling and place it onto the four squares. Fold diagonally to make a triangle. With a pastry brush, brush the edges with water and press tightly with the tines of a fork to seal the edges.
- Place the turnovers on a lightly greased baking sheet. Whisk the egg white and the one tablespoon of water together. Brush the tops of the turnovers with the egg white wash. Mix the sugar and cinnamon together. Sprinkle the sugar mixture over the turnovers.
- Bake in the preheated oven for 35 to 40 minutes or until done.
Yield: Four turnovers