- 3 apples
- 1 lemon zest
- 120 gr apple cider
- 55 gr apple butter
- 26 gr sugar
- 18 gr butter (unsalted)
- 14 gr currants (dried)
- 10 ml lemon juice (fresh)
- 10 gr cinnamon
- 1 gr salt
- 1 gr allspice (ground)
(Use favorite pastry) These turnovers are best with at least twovarieties of firm cooking apples, such as Granny Smith, Jonathan,Winesap & Golden Delicious, for differences in texture and acidity.
Sweet spices optional.
Melt butter in a lg nonreactive skillet over mod. high heat. Add2 c of diced apples & cook, stirring frequently, 'til they begin tocolor, ab.5 min. Stir in cider, sugar, lemon ju & salt; reduce heatto mod. & cook 'til the liquid is reduced & the apples appear almostdry but still retain their shape, about 5 min. longer. Remove skilletfrom heat & stir in apple butter, currants, lemon zest, cinnamon,cloves & allspice, along w remaining 1 c of raw chopped apple.
Transfer apple mixture to a med. bowl & refrigerate, uncovered, tillcooled completely.
On a lightly floured work surface, roll out the pastry dough to an18x20 inch rectangle, 0.0625th inch thick. Using a 15 cm plate or bowl as aguide, cut out eight, 15 cm rounds as close together as possible. Gatherand reroll the dough scraps, then cut out 2 additional rounds.
Spoon the cooled apple filling on the lower half of each of the rounds. Lightly moisten the edges of the roundswith water and fold the dough over the filling to form semicircularturnovers. Press down on the edges to seal, first with your fingers,then with the tines of a fork. Using back of a small knife, pressinto sealed edges at 1 cm intervals to create a scalloped effect.
Transfer turnovers to a heavy baking sheet & refrigerate at least 15min.
Preheat oven to 425 degrees. Brush turnovers w egg wash.
Using a sharp knife, cut 2 small slits in top of each turnover tovent steam. 5. Bake turnovers in mid. of oven for 10 min. Move themto the upper rack & bake for 8-10 min.longer, or 'til pastry is adeep golden brown and filling begins to bubble. Let cool on rack.