As much as I love apple pie, sometimes I just want the easy way out. So what's the solution? Apple Turnovers! These are so easy to make..and to eat!
This recipe is absolutely fool-proof. The secret lies in the pie crust. It is beautiful, buttery, and flaky. As it bakes, it forms a gorgeous golden brown crust that is crunchy and soft at the same time!
For the butter crust pastry:
- 256 g plain flour
- 113 g unsalted butter (cut into small cubes and frozen for 1 hour at least)
- 1 tbsp sugar
- 1 tsp salt
- 6 tbsp ice water
- In your food processor, add in half the flour, then the frozen cubes of butter. Now add in the remaining flour, sugar and salt.
- Pulse on and off for a few seconds. Do this for about a minute.
- Now add in your ice water.
- Pulse on and off again until you have something that resembles fine bread crumbs.
- If you take a some of the mixture and press it between your thumb and index finger, it should come together.
- Tip the breadcrumbs on to your work surface, and press them together to form a disk of dough.
- The dough needs to cool in the refrigerator for 1 hour at least.
- Make sure the butter and water are ice cold, as the frozen butter is what gives the dough its amazing texture.
- Don't pulse the dough for too long, or it will become too wet.
- You can make this dough the night before and place it in the fridge over night.
For the apple filling:
- 2-3 apples (cored, peeled, and cut into cubes of about 2cmx2cm)
- 2 tbsp butter
- 1/4 tsp salt
- 32 g sugar
- 2 tbsp brown sugar
- 1 1/2 tsp cinnamon
- 1-2 tsp water
- In a non stick saucepan, melt the butter until it starts bubbling.
- Add in your apples, salt, sugar, and cinnamon.
- Cook for as long as you like. I cook mine for about 5-6 minutes.
- Add a few spoons of water to deglaze the pan.
- Set aside the mixture to cool.
- Divide your dough into 12 parts. Roll out circular shapes about 1/8th of an inch thick.
- Spoon the apple mixture on to one half of the circle, leaving some space around the edge.
- Now, fold over the dough to form a semi circular shape. Make sure you leave about half an inch of space between the top and bottom dough.
- Tuck the extra half inch of dough from the bottom to the top. This will seal your little pies.
- To be extra careful, you can also crimp the edges. I always do (although I'm not very good).
- Make 3 small ventilation holes at the top of each turnover. This is very important, or your oven could explode.
- Bake in a pre-heated oven at 200 degrees for 25-30 minutes.