Friday, November 1, 2013
Apple Cheddar Turnovers
There is nothing like fresh picked apples, cold, crisp and delicious. Pair those crisp fresh picked apples with a sharp cheddar cheese, makes a nice snack doesn't it? Well how about wrapping fresh apples in a flaky cheese speckled pie crust, now we're talking heaven! These easy to make Apple Cheddar Turnovers are a fantastic take with you pie. Pack them in lunches or serve them warm with a big glass of milk. Apples and cheddar never tasted so good!
For the crust...
2 cups all purpose flour
6 oz. (1 1/2 sticks) cold butter, cut into 1/2 inch pieces
6 oz. sharp cheddar cheese, coarsely grated
1/4 teaspoon salt
6-7 tablespoons cold water
For the filling...
3-4 medium apples, I used northern spy, but any good baking apple will work. Peeled, seeded and cut into 3/4 inch chunks.
1/2 cup sugar
1/4 cup all purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg beaten in a bowl.
Makes 6 generous sized turnovers
1. To make the crust, combine flour, grated cheese, salt and the cold butter bits in a medium sized bowl. With a pastry blender or a fork, cut in butter until mixture resembles coarse crumbs.
2. Add the cold water 1 tablespoon at a time, stirring until mixture starts to come together. Don't add more water than you need, it's ok to have some loose dry crumbs in your bowl. Gather together to form a ball. Divide dough into 6 equal parts, approximately 4 ounces each. Refrigerate until ready to use.
3. To make the filling, combine the apple chunks, sugar, flour, cinnamon and nutmeg in a bowl. Mix to combine well. Set aside. Preheat the oven to 400°.
4. Remove one dough ball from the refrigerator and on a lightly floured table, roll dough to about a 7 inch circle. Scoop out about a 1/3-1/2 a cup of apple filling in the lower center of the circle. With a pastry brush, brush beaten egg around edge of circle.
Fold over top half of pastry to meet the bottom edge of the circle. Press the edges together and crimp with a fork or your fingers.
Continue on with the remainder of the dough and apple mixture. Place turnovers on a parchment lined baking pan. Make 3 small slits in the top of the turnover to vent.
5. Bake in the preheated oven at 400° for 15 minutes, rotate the pan and turn down the oven to 350° and bake for 20 minutes longer or until nicely golden brown and bubbly. Remove from the oven and allow to cool for 5 minutes, then transfer with a spatula to a wire rack to cool until desired eating temperature. Enjoy!