Mini Apple Turnovers
"These cute little pastries are so yummy!" says field editor Merrill Powers from Spearville, Kansas. "I'm tempted to hoard them for myself when I make a batch, but I always end up sharing."
SERVINGS
|
24
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
35 min. |
COOK
|
20 min.
|
TOTAL
|
55 min.
|
INGREDIENTS
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup butter, softened
- 1 egg, separated
- 3 tablespoons cold water, divided
- 2 cups all-purpose flour
- 7 cups thinly sliced peeled tart apples (about 6 medium)
- 3/4 cup sugar
- 1-1/2 teaspoons ground cinnamon
- Additional sugar, optional
- Vanilla ice cream, optional
DIRECTIONS
In a large bowl, beat cream cheese and butter until smooth. Refrigerate the egg white. Beat egg yolk and 2 tablespoons water into cream cheese mixture. Gradually add flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour.
Meanwhile, in a large skillet, combine the apples, sugar and cinnamon. Cover and cook over low heat for 8-10 minutes or until apples are tender. Remove from the heat.
Turn the pastry onto a lightly floured surface. Roll to 1/8-in. thickness; cut into 4-in. circles. Top each circle with apple mixture. Brush edges of pastry with water; fold pastry over filling and seal edges well.
In a small bowl, whisk egg white and remaining water; brush over pastry. Sprinkle with additional sugar if desired.
Place on greased baking sheets. Bake at 375° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Serve with ice cream if desired. Yield: 2 dozen.