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Apple Turnovers
Preparation info
Six
5- to 6 inch turnovers- Difficulty
Easy
Appears in
Published 1995
The secret of a good turnover is a filling that is both plentiful and flavorful. I think a brief cooking concentrates the flavor of any fruit and also helps get rid of some of the excess water that would make the baked turnovers soggy.
Ingredients
⅔ batch
Method
- Place the dough on a floured surface and lightly flour the dough. Roll it into a 12 x 18-inch rectangle. Slide the dough onto a pan (fold it over a piece of foil or plastic wrap if necessary) and refrigerate it while preparing the filling.
- To make the filling, peel, halve, and core the apples. Cut the apple halves into ½-inch dice. Place the apples and remainin
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