Apple Cinnamon Turnovers in Sour Cream Pastry

Sour Cream Pastry

2 1/2 cups flour
1 cup butter cut in small pieces
1/4 cup sour cream
1/4 cup cold water
1/2 tsp salt

Using a food processor or a pastry blender cut cold butter into flour and
salt until mixture resembles a coarse meal. Small pieces of butter should
still be visible. Pour sour cream and cold water over the mixture and work
in by tossing with a fork until dough begins to form. Use your hands as
little as possible and work the dough as little as possible. Divide dough
into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the
refrigerator to rest for a minimum of 20 minutes. You can make your dough
the previous day but make sure you take it out of the fridge for 10
minutes
to warm slightly before rolling out.



Filling
4 large apples, peeled, cored and cut in wedges
1/2 cup brown sugar
1 tsp cinnamon
2 Tbsp melted butter
1 1/2 tsp flour

Combine flour, cinnamon and brown sugar well. Add the apple wedges and
melted butter and toss together well. Roll the dough out in eight 6 inch
squares. Divide apple filling and share among the 6 pastry squares placing
it on one half of the square. Brush the edges of the pastries with an egg
wash of 1 egg beaten together with 2 Tbsp water or milk. Fold the pastry
over the filling and press the edges together slightly to seal. Brush the
tops of the pastries with the egg wash and sprinkle them with turbinado
sugar. Place the pastries on a parchment lined cookie sheet and chill for
20-30 minutes in the refrigerator before baking in a preheated 400 degree
F oven foe about 20 minutes until they are evenly golden brown. Delicious
on their own or served warm with whipped cream or ice cream.

See photos of the completed recipe at:
www.rockrecipes.blogspot.com


Find out what's cooking in my St. John's, Newfoundland kitchen at
www.rockrecipes.blogspot.com
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