Mmm-mmm Apple turnovers are so yummy!
Close your eyes… imagine taking a bite of the best pastry you’ve ever had in your life.
Cinnamon and Sugar assault your taste buds.
Suddenly, your mouth bursts with apple cinnamon and everything melts into an amazing medly of deliciousness. That’s pretty much what theses were… 😉
I made these for Rosh Hashannah a few weeks ago, but they are perfect for any day in Fall or Winter. You do not need a special occasion.
Several years ago, I found a cookbook that had no white flour, no white sugar, and no artificial anything in the recipes. I LOVED it! I even bought several copies for friends and family. It had good old basic from scratch recipes. I have so many favorites from it! That’s where the dough recipe came from. In that book, it is called ‘Melt In Your Mouth Biscuits’. Get your own copy TODAY, here. They’re so YUMMY!
We happen to have an OLD apple tree on our place that makes great pie apples. I honestly don’t know what kind of apple it is, but it’s yummy! (Any apple will work. Don’t stop here because you don’t happen to have an old apple tree on your place.) So we picked a bunch of these and I set my 4 year old to work running the apple peeler/corer/slicer. He loves anything that goes around and around and he took to this task very well!
From there, we put the peeled apples cut into pieces (6 Cups) in a pan with butter and fried them till soft. Added a TBS of lemon juice though I’m not sure that actually helped preserve the color…, 2 TBS turbinado or 8 Truvia Packets, 1 tsp cream of tartar, 1.5 tsp mineral salt, and cinnamon to taste… I used 2-3 tsp.
Make dough for Melt In Your Mouth Biscuits. I did cave and use real cow milk for this recipe as I wanted it to be perfect. I haven’t bought store bought cows milk in 8-9 years! I have used almond milk as well as plain water in this recipe before with success, I don’t recommend water. Set aside.
Now, the FUN part! 😀 You get to make beautiful pastries and it doesn’t actually matter what they look like because they will taste great! Roll half of your biscuit dough out flat and cut into as many 3.5×3.5 inch squares as you can. Place 1/4 cup of filling on half, fold into a triangle shape and use a fork to smush the edges together.
This is where things got interesting. I decided to bake some and to fry some. I used a small pot and put about 1/2 cup of coconut oil in it for frying. I did end up adding more, so you could start with 1 cup. OR, if you have a deep fryer or air fryer, those would work well, I’m sure. Fry on one side till golden brown then turn and do the same to the other. When done, remove from the oil and dip in cinnamon and sugar (SOO not normal in this house, but it was for a holiday!).
To bake, I preheated the oven to 350* then brushed the ready to bake turnovers with an eggwash and sprinkled cinnamon and sugar on them.
Hot, the fried ones were hands down the best! But, once they were all cool, either one was equally good. That was my husband’s vote too. He was surprised that there wasn’t a huge difference between the two.
I can’t wait to hear how you enjoyed this Fall treat! Be sure to like, share and follow That Crunch to not miss any upcoming posts.
2 Cups Whole Wheat Pastry Flour
2 tsp Baking Powder
1/2 tsp Cream of Tartar
1/2 tsp Mineral Salt
1/2 Cup Shortening (1 stick of butter)
1 egg, unbeaten
2/3 Cup Milk
6 Cups of peeled and diced Apples
1Tbs Lemon Juice
1tps Cream of Tartar
1.5tsp Mineral Salt
2-3 Tbs Turbinado OR 8 Truvia Packets
Sift dry ingredients together and cut in shortening until mixture resembles coarse meal. Pour milk in slowly. Add egg and stir well. Knead on lightly floured surface. Roll out thin and cut into even squares.
Peel, core and chop 6 cups of apples. Toss in a Tbs of lemon juice so they don’t brown a lot as you go.
In a large sauce pan fry with 5Tbs butter. Add 1 tsp cream of tartar, 1.5tsp mineral salt, 2tsp cinnamon or more if you like, and 8 Truvia packets or 2-3 Tbs Turbinado.
Saute till soft and remove from heat.
Warm a small sauce pan of 3/4-1 Cup coconut oil for fying.
Place filling on half of your squares. Fold along the hypotenuse (middle) to create a triangle. Use a fork to press sides together and close filling inside.
Fry in oil until golden then toss in cinnamon and sugar when finished.
For Baking Warm oven to 350*. Place dough filled triangles on parchment lined baking sheets and brush with an egg wash. You may sprinkle with cinnamon and sugar if you wish. Bake until golden brown on top.