Apple Cinnamon Turnovers

Apple Cinnamon Turnovers


Apples, maple syrup and warm spice come together in this pairing to bring comfort as it gets colder.

INGREDIENTS

Filling:

3 large apples, peeled, cored and cut into small pieces

1/4 cup sugar

1/2 tsp cinnamon

Crust:

2-1/2 cups all purpose flour

1/2 tsp salt

1 tsp sugar

1 cup salted butter, chilled and diced

1/2 cup ice water 1 tbsp milk

*For your apples, shop local at Scotian Gold, Stirling Fruit Farms, Masstown Market, Noggins Corner Farm Market or your closest Farmers’ Market.

DIRECTIONS

To make dough, combine flour, salt and sugar in a pot or container with flat bottom, which makes it easier to cut in the hard butter. Combine butter with a pastry cutter or potato masher until the pieces are pea sized. Do not overwork the mixture to ensure flaky layered pastry.

Add water to the butter and flour mixture one tablespoon at a time, and mix with a spoon. The mixture will be dry, but will start to form a ball with vigorous stirring. Do not knead, simply split into two pieces with a knife and form two balls. Cover each dough ball in plastic wrap and refrigerate four hours.

Cover a counter surface with a dusting of flour and roll out each dough so that the diameter is nine to 10 inches, or 1/4 inch thick. Cut four squares from the dough, combining the excess at the two circles edges aside to create a few more squares if possible.

Combine all filling ingredients in a mixing bowl. Cover a baking sheet with parchment paper and preheat oven to 350 degrees.

On a lightly floured surface place a heaping tablespoon of the turnover mixture diagonally on each dough square, then fold the two opposing edges over to create an open ended roll, like a cannoli. Pinch the dough where it overlaps for the roll to hold together. Place the turnovers on the baking sheet and bake for 20 minutes or until the apple mixture bubbles and the outside pastry is golden brown.

Serve with No-Churn Maple Apple Ice-Cream. (See recipe on opposite page)

Recipe provided by: Jessica Emin, @eatwithjessie Recipe and photo courtesy of Taste of Nova Scotia