Bela | Reviewed during The Forth Age | Verified Purchase at the Winespring CafeBest Apple Turnovers in Two Rivers
* Neigh! Whinny!.... Whicker! *
For all those moments you needed Bela to show up… and she did.
Born below the ever cloud-capped peaks that gave the mountains their name, the wind blew east, out across the Sand Hills, once the shore of a great ocean, before the Breaking of the World. Down it flailed into the Two Rivers, into the tangled forest called the Westwood, and beat at two men walking with a cart and horse down the rock-strewn track called the Quarry Road. For all that spring should have come a good month since, the wind carried an icy chill as if it would rather bear snow. . . Tam was taking steady strides on the other side of Bela, using his spear as a walking staff, ignoring the wind that made his brown cloak flap like a banner.
ingredients
directions
Servings: 8
Turnover Filling Ingredients
4 large red apples: peeled, cored, and chopped
4 tablespoons butter
1/2 teaspoon salt
1/3 cup white sugar
¼ cup pressed brown sugar
1 tablespoon ground cinnamon
2 teaspoons water
Cracker Dusted Crust Ingredients
1 15-ounce box refrigerated pie crust (2 single crusts), softened according to package directions
1 cup crisp buttery crackers
1/3 cup white sugar
1 teaspoon ground cloves
1 teaspoon cardamom
1 teaspoon cinnamon
1 egg
2 teaspoons milk
Turnover Filling Directions
Brown the butter in a large non-stick skillet over medium heat for 2 minutes. Butter will smell roasty toasty.
Stir in prepared apples with salt, and both sugars.
Cook stirring until apples are fork tender - about 5 minutes. Or 4 minutes if you prefer a firmer bite.
Sprinkle in cinnamon and water - continue cooking 2 more minutes.
Remove from heat and allow to cool.
Cracker Dusted Crust Directions
In a food processor or zip lock bag, combine the crackers, sugar, and spices. Process until finely ground.
Dust a work surface generously with cracker dust then carefully unroll one of the pie crusts onto the work surface and top with more cracker dust.
Using a rolling pin gently press and roll the dust into the pie dough - mindful of not overly thinning the dough.
Repeat the dusting and rolling process with the second crust.
Cut both cracker dusted pie crusts into 8 triangles (4 per crust).
Divide apple filling in the center of each of the crust triangles. Fold point of triangle dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Working your way around the crust gently press dough closed using your fingertips to close in the filling.
Whisk egg with milk in a small bowl. Brush the top of each crust lightly with egg mixture. Chill for 10 minutes before baking.
Line a baking sheet with parchment paper - (do not skip this step - spillage is a bitch to clean.)
Preheat oven to 400 degrees F (200 degrees C).
Transfer turnovers onto prepared baking sheet. (I recommend baking four at a time to prevent crowding)
Bake for 25 - 30 minutes. Filing will be bubbling and the crust golden brown when ready. Let cool 15 minutes before serving.
ingredients
Servings: 8
Turnover Filling Ingredients
4 large red apples: peeled, cored, and chopped
4 tablespoons butter
1/2 teaspoon salt
1/3 cup white sugar
¼ cup pressed brown sugar
1 tablespoon ground cinnamon
2 teaspoons water
Cracker Dusted Crust Ingredients
1 15-ounce box refrigerated pie crust (2 single crusts), softened according to package directions
1 cup crisp buttery crackers
1/3 cup white sugar
1 teaspoon ground cloves
1 teaspoon cardamom
1 teaspoon cinnamon
1 egg
2 teaspoons milk
directions
Turnover Filling Directions
Brown the butter in a large non-stick skillet over medium heat for 2 minutes. Butter will smell roasty toasty.
Stir in prepared apples with salt, and both sugars.
Cook stirring until apples are fork tender - about 5 minutes. Or 4 minutes if you prefer a firmer bite.
Sprinkle in cinnamon and water - continue cooking 2 more minutes.
Remove from heat and allow to cool.
~ PREPARE CRUST ~
Cracker Dusted Pie Crust Directions
In a food processor or zip lock bag, combine the crackers, sugar, and spices. Process until finely ground.
Dust a work surface generously with cracker dust then carefully unroll one of the pie crusts onto the work surface and top with more cracker dust.
Using a rolling pin gently press and roll the dust into the pie dough - mindful of not overly thinning the dough.
Repeat the dusting and rolling process with the second crust.
Cut both cracker dusted pie crusts into 8 triangles (4 per crust).
Divide apple filling in the center of each of the crust triangles. Fold point of triangle dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Working your way around the crust gently press dough closed using your fingertips to close in the filling.
Whisk egg with milk in a small bowl. Brush the top of each crust lightly with egg mixture. Chill for 10 minutes before baking.
Line a baking sheet with parchment paper - (do not skip this step - spillage is a bitch to clean.)
Preheat oven to 400 degrees F (200 degrees C).
Transfer turnovers onto prepared baking sheet. (I recommend baking four at a time to prevent crowding)
Bake for 25 - 30 minutes. Filing will be bubbling and the crust golden brown when ready. Let cool 15 minutes before serving.
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