Friends, I have a very special post for you today written and baked by–drum roll please–Warren! Yep, I definitely lucked out in the husband department since Warren not only enjoys baking but also agreed to share with you, dear reader, our very favorite recipe for the flakiest, most delicious apple turnovers ever. Mostly because I begged him to make these so I could eat the entire batch. Don’t judge. Take it away, Warren!
Growing up we could only eat desserts that we made from scratch. For pies, I would always peel and cut the apples and while my sisters or mom did the rest. When I got to college my roommates and I wanted to make apple dumplings so we tried making pie crust.
It was so successful that the next time I attempted pie crust was more than a decade later. I thought it would be a disaster like my previous attempt, but I discovered the secret. It’s not cold water as everyone said but cold butter. Take the butter, cut it into tiny cubes, and freeze it. And then use ice cold water and touch the dough as little as possible.
Didn’t Warren do such a great job on this post? My only input was to add a drizzle of glaze and some pie crust leaves to cute it all up. The glaze is a definite must but the leaves are totally optional. Friends, let me reiterate: these apple turnovers are no joke. I highly recommend that you make these for your Thanksgiving spread. They will go in an instant!
- 12 Tablespoons of butter diced and frozen
- 2 cups of flour
- A pinch of salt
- A pinch of baking powder
- 4 ½ ounces of cream cheese
- 1 Tablespoon of cider vinegar
- Ice cold water (just a few tablespoons)
For the Apple Filling, mix the following in a medium bowl:
- Three cups of diced apples
- Zest and juice of a lemon
- ¼ cup of sugar
- A pinch of salt
When the apples are ready, drain the juice into a medium saucepan. Add a tablespoon of butter to the juice and boil over medium-high heat until it reduces to a couple of tablespoons. Sprinkle some corn starch (around 2 teaspoons) on the apples then pour on the reduced juice and mix. Let the apples cool down.
Take the crust from the fridge and immediately roll it out. Cut into the desired size and place some spoonfuls of the apple mixture on top. Cover with another piece of crust, pinch together and place on a greased cookie sheet. When all the turnovers are ready make a few slits in each one. You can use an egg wash but I prefer to brush milk over the turnovers. Lightly sprinkle turnovers with sugar and bake for 12-15 minutes at 400 degrees.
For the glaze, mix the following:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
Add a little more sugar or milk until you get the consistency you like. I put the glaze in a sandwich bag and snipped the tip to create a makeshift frosting bag. But feel free to just drizzle it on with the spoon you used to mix it all up with.