The one where I made apple turnovers

I just realized that this is probably the least pretty turnover in the bunch, but since the rest were eaten...imagine the potential;)

So there I was after I had slaved away for the last 2 1/2 hours preparing a roasted chicken, new potatoes, yeast rolls, and snap green beans and I thought to myself,  "more! I need more!"

Such a gluttonous world I was raised in.

I looked around my pantry and realized that I was out of chocolate so holy cow woman, what could I make?  Then I saw the apple pie filling I had canned last year and realized that I could probably do something with that.  An apple pie seemed too heavy and Rowdy doesn't like apple crumble (what!?) so I was going to have to get inventive.  Plus, apple season is just around the corner, so I needed to use the apple pie filling I had so I could make some more and repeat the "what do I do with all this apple pie filling?" cycle.

And so my Apple Turnover Recipe was born.

I checked online and most recipes I found used puff pasty as the crust.  I didn't have any...so I figured my pie crust could work.  And work it did!  As for the filling, Ina Garten had a high rated apple turnover recipe and so I grabbed some of her ingredients to incorporate into mine. If you don't have canned apple pie filling like I do, then I am sure her recipe would be great.

For me, the pie filling was perfect because it already had cinnamon added and since the apples were cooked you skipped a step in prep. *note* I'm not talking about canned apple pie filling from the grocery store.  Yuck.  I mean the homemade in a glass jar kind.

Filling

I took my apples out of the jar and drained them. Then I chopped them up into small pieces, added dried cranberries, chopped pecans, orange zest, a squeeze of orange juice, and sugar to taste.

Voila.

As for the Pate Brisee...

Mix in a food processor

2 1/2 cups flour

1 tsp sugar

1 tsp salt

Add

2 sticks COLD unsalted butter cut into tiny cubes

pulse until dough is crumbly

Add

1/4-1/2 cup COLD water until a dough is formed, do not over mix.

Roll into 2 balls and then flatten into discs and put into individual plastic wrap.  Keep in the fridge for 30 minutes (can be frozen and taken out 30 minutes before use)

Directions:

Roll out the dough onto a floured surface and then cut into large squares.  Spoon filling in the middle and then roll dough over until ends meet into the shape of a triangle. Press seams together using a fork and place on baking sheet.  Mix 1 egg white and a bit of water to make an egg wash and brush evenly onto each turnover top.  Slit 2 vents with knife.  Sprinkle sugar on top and then bake at 400 degrees for 15-20 minutes or until golden brown.

(Inside...apples, pecans, cranberries, & orange zest encased in a buttery soft crust.)