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Apple Turnovers

Adapted from a recipe in Sunset’s “Pies & Pastries”, edited by David E. Clark
© 1985 Lane Publishing Company, Menlo Park

Isaiah Sage


Stir together flour and salt. Cut margarine (if used) into chunks; then, with a pastry blender or 2 knives, cut in all fat until particles are about the size of small peas. If using a margarine-shortening combination, cut in margarine first, then shortening. (Since solid shortening is softer than margarine, it would be overworked if both fats were cut into flour at the same time.) Pour the minimum amount of water into a cup. Stirring flour mixture lightly and quickly with a fork, sprinkle water over mixture, a tablespoon at a time, stirring just until all flour is moistened. If mixture seems dry or crumbly, sprinkle with just 1 more tablespoon of water; dough should not be damp or sticky. Stir in a circular motion, scraping bowl bottom with fork, until dough clings together and almost cleans sides of bowl. With your hands, gather dough into a ball; divide ball into 2 portions. Flatten each ball into a 4-inch round, wrap in plastic wrap, and refrigerate for 1 hour. (This resting time is important – it gives flour a chance to absorb liquid ingredients, tenderizing the dough and making it easier to handle.)

Apple Filling

Preheat oven to 425° F. Finely chop half the walnuts; set aside. Coarsely chop the remaining walnuts; place in a bowl and stir in apples, granulated sugar, cinnamon, nutmeg, salt, and 1 teaspoon of the lemon juice. Stir well. Cut pastry into 16 equal pieces. Shape each piece into a ball; on a floured board, roll out each ball into a circle. For each turnover, moisten edges of one circle with water. Place about 16 cup of the apple filling on half the circle, spreading it to 12 inch of edges; place a small slice of margarine on top of the filling; fold other half over to enclose. Press edges with a fork to seal; slash top. Place turnovers 1 inch apart on an ungreased baking sheet. Bake until golden brown (20 to 25 minutes).

Glaze: Stir together powdered sugar and remaining 3 teaspoons lemon juice. Place hot baked turnovers on a rack; brush with lemon glaze, then immediately sprinkle with finely chopped walnuts.

Yields 16 turnovers