Looking for naturally sweet bite that brightens up the day? Let’s make some apple turnovers and open the door for even more!
As I most recently have some time, I had been surfing on the web last week. Trying to get fresh, fascinating ideas, inspirational recipes that I’ve never tried before, to treat my loved ones with. Hunting for a while yet could not discover too many interesting stuff. Right before I wanted to give up on it, I discovered this fabulous and simple treat by chance on Suncakemom. The dessert looked so scrumptious on its pic, it called for prompt action.
It was simple enough to imagine just how it’s made, how it tastes and how much my husband will probably want it. Actually, it is rather easy to keep happy him when it comes to treats. Anyhow, I visited the page and then followed the precise instuctions that were coupled with great graphics of the operation. It just makes life less difficult. I could suppose it’s a bit of a hassle to shoot pics down the middle of baking in the kitchen because you most often have gross hands so that i highly appreciate the hard work she put in for making this blogpost and recipe easily followed.
With that in mind I am encouraged presenting my very own recipes in a similar way. Thanks for the idea.
I had been tweaking the initial mixture create it for the taste of my family. Need to mention it was an awesome outcome. They prized the flavour, the structure and enjoyed getting a treat such as this during a lively week. They quite simply asked for lots more, more and more. Hence next time I am not going to commit the same mistake. I am likely to double the amount .
Original Apple Turnover Pie Crust invented by SunCakeMom.
Place the peeled and grated apples into a mixing bowl.
The time has already come to use any optional sweetener of choice. Try to keep it low as apples are generally sweet enough and don’t really require extra sweeteners. Sprinkle the ground cinnamon on top and mix it well together.
While adding about a quarter cup of water pour the filling int a saucepan to cook. Cook apple in medium heat, stir occasionally for about 5 – 10 minutes. Replace the amount of water that evaporates if a more jucy filling is desired otherwise not necessary.
Meanwhile the apple is cooking mix a spoonful of cornstarch, teaspoon of optional vanilla extract and some water in a bowl. When added to the apple sauce this will thicken it somewhat so if we want a denser filling add more cornstarch. Optionally we can skip this step entirely.
Pour the liquid into the cooked apple mixture then stir vigorously.
Take it off the heat when it starts to boil and set aside the saucepan with the filling whilst we’re making the dough. The cooler the filling gets the better as handling buttery pastry with hot filling isn’t one of the easiest task in the kitchen.
Apple turnover dough
Measure flour, butter, baking powder and pour it into a mixing bowl with and egg. (soften or even melt the butter a bit as it will be hard to knead it otherwise)
Add the water. Water is crucial ingredient that activates gluten in the flour that holds together the whole pie from falling apart into a shapeless brown mass in the hot oil pan. Knead it well together by hand until the dough comes together and not sticking to the hands or the side of the bowl.
Divide it into nine pieces of the same size.
Make 9 little balls out of them.
Sprinkle some flour on the board and put one ball in the middle.
Flatten it with a rolling pin then put some filling on one side of the dough.
Fold it in half. A help of a spatula may be needed to pick up the flattened dough nicely.
Press the dough together by hand or with a fork. Make sure there aren’t any gaps where the filling could escape. Remove the excess dough if necessary and make new balls from them. Repeat until the dough runs out.
Pour oil into a frying pan and heat it in medium to high heat. Drop a tiny piece of dough into the oil. If it starts sizzling, we can put the first two apple turnovers into the oil to fry. In about 1 -3 minutes (maybe more, depending on the cooktop turn it round to fry the other side too.