For an old-fashioned apple pastry without all the leftovers, try this recipes. My mother made this all the years she lived alone. Now I make it for myself or my husband as a sweet treat.—Phyllis Fahey, Fergus Falls, Minnesota
- 1/4 cup all-purpose flour
- Pinch salt
- 4 teaspoons shortening
- 1 tablespoon ice water
- 1 medium tart apple, peeled and sliced
- 1 teaspoon sugar
- 1/8 teaspoon ground cinnamon
- 2% milk
- 2 tablespoons confectioners' sugar
- 1 teaspoon corn syrup
- Pinch salt
- 1/2 teaspoon hot water
- In a small bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball.
- On a lightly floured surface, roll dough into a 7-in. circle. Place apple slices on half of the circle; sprinkle with sugar and cinnamon. Fold dough over filling, sealing edges with fingers or pressing with a fork. Brush with milk. Prick top with a fork. Place on a greased baking sheet.
- Bake at 375° for 25-30 minutes or until golden brown. Combine glaze ingredients until smooth; drizzle over turnover. Yield: 1 serving.
Originally published as Apple Turnover in Taste of Home August/September 1995, p16
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