Apple Turnovers
Ingredients
Pie Crust
2 ½ cups flour
4 tsp sugar
16 tbs butter
½ cup sour cream
Apple Filling
4 large apples (of your choice)
⅓ plus ¼ cup brown sugar
2 tbs butter
2 tsp cornstarch
1 tsp cinnamon
1 tsp vanilla
Glaze
1 cup powdered sugar
2 tbs milk
1 tsp vanilla
Eggwash
1 egg
1 tsp water
Directions
Make the pie crust: Add flour and sugar to food processor and mix.
Cut in cubes of butter and then pulse (will be crumbly around chocolate chip sizes)
Add in sour cream and combine just until dough sticks when pinched together.
Flour a counter top and dump dough onto surface.
Work dough together until you form a large square or rectangle. Split in half and cover with cling wrap and place in refrigerator for 45 minutes.
Make the filling: Peel and dice apples into small pieces
Add into a large saucepan.
Add brown sugar, butter, cornstarch, cinnamon and cook over medium low.
Once the sauce starts to bubble turn the heat up to medium heat and continue to stir until sauce begins to thicken. Once it is thickened up, pull from heat and Add in vanilla. Set to the side to cool while rolling out the dough.
Pull the dough out of the refrigerator and place on clean floured surface and roll out into a thin 12x12 shape. It should be about 1/8 inch thick, not too thin to where it tears, but very thin. Use a knife and a ruler and cut into 4x4 squares. Place on a parchment lined baking sheet.
Brush egg wash over square and using a 1 inch cookie scoop add apple filling closest to the side you will folding towards.
Fold the dough over and pinch the sides to hold together.
Using a fork, press the sides into each other.
Brush egg wash over the top and slit three small vent slips in the top
Sprinkle sugar over the top.
Bake in a 400 preheated oven for 23-25 minuted or until golden brown.
Make the glaze: Combine powdered sugar, vanilla and milk and whisk together until desired thickness. I use a piping bag with the end cut off and drizzled the icing over the warm turnovers.
