Apple Turnovers in a Cheesy Crust
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- 1/2 cup shortening
- 4 cups (1 pound) freshly grated sharp cheddar, cheese
- 3 cups all-purpose flour
- 1 teaspoon salt
- 7 to 8 tablespoons ice water
- 6 large tart cooking apples, chopped
- Juice of 1 lemon
- 1 cup light brown sugar, packed
- Pinch of salt
- Put shortening in a food processor. Add the freshly grated cheese. Don't
use pre-grated cheese because it is too dry and will affect the outcome of your
pastry. Process the mixture until well blended. Chill for 45 minutes.
- Sift flour and salt into a large mixing bowl.
- Cut in the cheese mixture with a pastry blender or 2 knives until it is evenly in rice-size pieces.
- Sprinkle 1 tablespoon of water at a time over the mixture and toss with a fork.
- When all is moistened and forms a ball, wrap it in wax paper and chill for 20 minutes.
- During the chilling stages of dough making, prepare the filling.
- Place apples, lemon juice, sugar, and salt in a saucepan and turn on high. As soon as steam begins
to form, turn to simmer and cook until apples are tender, stirring occasionally.
Remove from heat and let cool slightly.
- To make the turnovers, Heat oven to 400 degrees F.
- Cut the dough in half and return half to the fridge. Working with half the dough,
roll out very thin, about 1/8 inch. Cut circles 4 to 6 inches in diameter, depending
on the size you want. Spoon some filling on one half of each circle. Dampen the
edges of the circle with a little water. Fold over and press edges together well
with a fork. Place on a baking sheet.
- Bake at 400 degrees F until golden brown, about 20 to 25 minutes.
- Repeat with remaining dough and filling.
Makes about 10 to 12 depending on size.
If desired, you may cut the pastry in squares instead of circles.
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