There’s nothing like homemade apple turnovers with homemade shortcrust pastry and applesauce.
They are delicious and yet so easy, that anyone can make these homemade treats, which are irresistible!
The recipe was given to me by a friend of mine, during the period our husbands were in the army in Samos island, around 1984 but since then I’ve made some twists to her recipe.
During lent or if you are vegan, you can substitute butter with vegan margarine. Also, instead of the egg + milk glaze, you can brush them with orange juice or just skip the glaze entirely.
The glaze is only to give them a nice colour.
How to make the turnovers
After preparing the shortcrust pastry, wrap it in cling film and refrigerate for about half an hour.
Remove the dough from the fridge, allow to warm up and knead gently on a lightly floured clean surface.
Divide the pastry into four pieces and roll each piece into a round 20 – 25 cm / 7 – 10 inch across or to the desired thickness.
Cut rounds using a small plate as your guide or use a cookie cutter.
Place one or two tbsp filling (depending on the size) on each pastry circle and fill the centre.
Beat the egg white with a fork and moisten the edges of the pastry with the egg (or brush with water).
Fold the turnover to enclose the apple sauce. Place on a baking tray lined with parchment paper and if you like you can press the edges with a fork to enclose the filling.
Alternatively, you can cut smaller circles, add the filling in the centre of one and cover with the other.
Brush with egg wash and bake in a preheated oven to 180o C / 350o F for about 20 minutes or until golden brown.
Sprinkle with icing sugar and cinnamon (optional) on top.
With a crispy, butter flaky pastry crust and a delicious apple filling, these homemade treats are simply irresistible!
For the short crust pastry:
- 500 grams all purpose flour
- 250 grams butter (or margarine during fasting)
- A pinch of salt
- 2 tbsp sugar
- 3 - 4 tbsp ice cold water
For the filling:
- Apple jam or sauce
Egg Wash (optional):
- 1 egg yolk + 2 tbsp milk – beaten
- Icing sugar and cinnamon to sprinkle on top (optional)
- Sift the flour and salt into a large bowl.
- Add the sugar and mix.
- Using a box grater grate the chilled butter or cut it into small pieces and add to the flour.
- Use a fork or spoon to combine the ingredients together, being careful not to let the butter melt into the flour. Then use your
fingertips and rub the fat into the flour until a breadcrumb like mixture is obtained.
- Sprinkle the water, 1 tbsp at a time, evenly over the flour and fat mixture.
- As the mixture starts to come together, finish off by using your hands, until all the mixture has been incorporated and a round ball of dough has been formed.
- Wrap the dough in cling film and refrigerate for 15 - 30 minutes.
- Remove the dough from the fridge and let it sit for a few minutes to warm up. Knead gently on a lightly floured clean surface.
- Divide the pastry into four pieces and roll each piece into a round 20 - 25 cm / 7 - 10 inch across or to desired thickness.
- Cut rounds using a small plate as your guide or use a cookie cutter.
- Place one or two tbsp filling (depending on the size) on the side of each pastry circle.
- Beat the egg white with a fork and moisten the edges of the pastry (or brush with water).
- Fold the turnover to enclose the apple sauce (or add a second circle on top) and press with a fork.
- Place on a baking tray lined with parchment paper.
- Brush the top with the egg wash (or orange juice, if vegan).
- Preheat the oven to 180o C / 350o F and bake for about 20 minutes, or until golden on top.
- Allow to cool and sprinkle with icing sugar and cinnamon
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 223 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 36mg Sodium: 119mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 1g Sugar: 9g Sugar Alcohols: 0g Protein: 3g
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Kopiaste and Kali Orexi!