MexicoKaren
09-07-2010, 02:04 PM
I always double this recipe, and I mix the crust in my food processor. It works if you are VERY VERY careful not to over mix. Just a few pulses for the butter, which I dice and put in the freezer for about a half hour before I add it. Then a few pulses more after you add the water - take it out of the FP and form it into a ball as quickly as possible.
APPLE - CHEDDAR TURNOVERS 1 1/3 c. all-purpose flour
1/2 tsp. salt
1/2 c. butter, chilled & cut into pieces
1/2 c. finely grated mild Cheddar cheese
2 tbsp. ice water
1 egg yolk
1 tsp. water
FILLING:
2 large apples, peeled, cored & chopped (use more if your apples are not big)
6 tbsp. butter
1/3 c. firmly packed brown sugar
1 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
butter
For Crust: Sift flour and salt into a mixing bowl. Using a pastry blender or 2 knives, cut butter into flour until mixture resembles coarse meal. Stir in cheese. Sprinkle ice water over dough, mixing quickly just until dough forms a soft ball. Wrap dough in plastic wrap and refrigerate 1 hour.
For Filling: Saute apples in butter over medium heat, stirring frequently until apples are soft, about 10-15 minutes. Stir in brown sugar, flour and spices; cook, stirring constantly, for 1 minute. Remove from heat and cool completely.
Separate the dough into fourths and work it one portion at a time - put the rest back in the frig. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8 inch thickness. Cut dough into 4 inch circles. (I use the top from my flour canister.) Combine egg yolk and water. Brush pastry circles with egg yolk mixture.
Place 1 heaping tablespoon of filling in the center of each circle and dot with butter. (I figure there is enough butter already in this recipe and skip this step). Fold pastry over filling, pressing edges to seal. Brush outside of pastry with egg yolk mixture. Cut slits in tops of turnovers for steam to escape. Refrigerate 30 minutes. Preheat oven to 350 degrees. Bake 20-25 minutes or until golden brown. Yield about 8 turnovers.
APPLE - CHEDDAR TURNOVERS 1 1/3 c. all-purpose flour
1/2 tsp. salt
1/2 c. butter, chilled & cut into pieces
1/2 c. finely grated mild Cheddar cheese
2 tbsp. ice water
1 egg yolk
1 tsp. water
FILLING:
2 large apples, peeled, cored & chopped (use more if your apples are not big)
6 tbsp. butter
1/3 c. firmly packed brown sugar
1 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
butter
For Crust: Sift flour and salt into a mixing bowl. Using a pastry blender or 2 knives, cut butter into flour until mixture resembles coarse meal. Stir in cheese. Sprinkle ice water over dough, mixing quickly just until dough forms a soft ball. Wrap dough in plastic wrap and refrigerate 1 hour.
For Filling: Saute apples in butter over medium heat, stirring frequently until apples are soft, about 10-15 minutes. Stir in brown sugar, flour and spices; cook, stirring constantly, for 1 minute. Remove from heat and cool completely.
Separate the dough into fourths and work it one portion at a time - put the rest back in the frig. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8 inch thickness. Cut dough into 4 inch circles. (I use the top from my flour canister.) Combine egg yolk and water. Brush pastry circles with egg yolk mixture.
Place 1 heaping tablespoon of filling in the center of each circle and dot with butter. (I figure there is enough butter already in this recipe and skip this step). Fold pastry over filling, pressing edges to seal. Brush outside of pastry with egg yolk mixture. Cut slits in tops of turnovers for steam to escape. Refrigerate 30 minutes. Preheat oven to 350 degrees. Bake 20-25 minutes or until golden brown. Yield about 8 turnovers.