The apple turnover is a chameleon of a pastry. It makes a hearty breakfast, a handsome brunch item, a refined afternoon snack, and a lovely dessert to round out a meal. The light and airy puff of the crust is satisfying to bite into, and the sweet, cinnamon-y goodness that lives inside complements it perfectly. With these tips, we’re letting you in on the secret to filling and folding your way to the perfect turnover.
ASSEMBLING APPLE TURNOVERS
1. ROLL IT OUT: On a large sheet of parchment paper lightly dusted with flour, roll the dough to an 18-inch square that is slightly under 1/8 inch thick. Using a ruler and a pizza cutter, trim the dough to a 15-inch square. Make two incisions at 5-inch intervals on all four sides of the square. Line the ruler up with the incisions and cut the dough into nine 5-inch squares.
2. FILL AND FOLD: Place 2 tablespoons of grated apple filling (squeezed of the excess liquid) in the center of the dough. Moisten the two adjoining edges of the dough square with a finger dipped in apple liquid, then fold the top portion of the dough over the bottom, making sure to overlap the bottom portion by 1/8 inch.
3. PRESS AND SEAL: With a fork dipped in flour, press the sides to seal and crimp the edges.
MAKE IT NOW: Our recipe for Apple Turnovers is free through March 1, 2013.
About the Author: America's Test Kitchen
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Here’s how to get more apple filling into the turnover without spill out. Spread the filling in a parchment lined 1/4 sheet pan. Freeze it until it is solid. Cut the frozen filling into triangles 4 1/2″ on the short sides. These tend to soften while measuring and cutting, so I refreeze them for 15 minutes. Remove them from the freezer one at a time to fold into the turnovers.
Another hint–A little almond paste smeared on the dough square before adding the apples makes these extra tasty.