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Prep Time:
30 minutes

Cook Time:
30 to 32 minutes

Servings:
12 turnovers

Prep Time:
30 minutes

Cook Time:
30 to 32 minutes

Servings:
12 turnovers

Crispy Apple Turnovers

INGREDIENTS

Crispy Apple Turnovers

  • Filling
  • 1 3/4 C. (425 mL) pared, chopped tart cooking apples (about 2 medium apples cut into 1/2 inch (1 cm) cubes)
  • 1/3 C. (75 mL) water
  • 1/3 C. (75 mL) firmly packed brown sugar
  • 1/4 tsp. (1 mL) ground Saigon cinnamon
  • 1/8 tsp. (0.5 mL) ground nutmeg
  • 1 Tbsp. (15 mL) all-purpose flour
  • 1 tsp. (5 mL) granulated sugar
  • 1 Tbsp. (15 mL) butter or margarine
  • Pastry
  • 2 C. (500 mL) all-purpose flour
  • 2 Tbsp. (30 mL) granulated sugar
  • 1 tsp. (5 mL) salt
  • 3/4 C. (175 mL) Crisco® Golden All-Vegetable Shortening
  • 5 Tbsp. (75 mL) ice-cold water
  • Glaze
  • 1/2 C. (125 mL) powdered (confectioner’s) sugar
  • 1 Tbsp. (15 mL) milk
  • 1/4 tsp. (1 mL) pure vanilla extract

DIRECTIONS

  1. Heat oven to 425ºF (210ºC).
  2. For filling
  3. Combine apples and water in small saucepan. Cook on high heat until mixture comes to boil. Stir frequently. Reduce heat to low. Simmer for 5 minutes. Stir in brown sugar, Ground Saigon Cinnamon and nutmeg. Simmer for 5 minutes. Stir frequently.
  4. Combine 1 Tbsp. (15 mL) flour and 1 tsp. (5 mL) granulated sugar. Stir into apple mixture. Bring to boil. Boil one minute. Stir in butter. Place in shallow bowl. Cool.
  5. For pastry
  6. Combine 2 C. (500 mL) flour, 2 Tbsp. (30 mL) sugar and salt in medium bowl. Cut in cold shortening using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle 5 Tbsp. (75 mL) ice-cold water, one Tbsp. (15 mL) at a time. Toss lightly with fork until dough forms ball.
  7. Flour rolling surface and pin lightly.
  8. Divide dough in half. Roll each half to 1/16 inch (0.2 cm) thickness. Use lid from 3 lb (1.36 kg) Crisco® All-Vegetable Shortening can as pattern (also check size of small saucepan covers for this measurement). Cut 6 circles (5 1/4 inches or 13.5 cm) from each half. (Reroll as necessary.)
  9. Place about one Tbsp. (15 mL) of apple filling on each dough circle. Moisten edges with water. Fold in half over filling. Press with fork to seal.
  10. Place on baking sheet. Prick tops with fork. Bake at 425ºF (220ºC) for about 18 to 20 minutes, rotating trays part way through, or until golden brown. Cool for 10 minutes on wire rack.
  11. For glaze
  12. Combine powdered sugar, milk and vanilla in a small bowl. Stir well. Drizzle over turnovers. Serve warm or cool.