Apple Butter Turnovers

From the kitchen of Carly

Flaky, buttery pastry pockets stuffed with concentrated apple butter. The dough shatters under your teeth, giving way to sweet, spiced apple filling. Simple enough for weekday snacking, elegant enough for company. Pure comfort in every bite.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 18 tablespoons butter, chilled and cubed
  • 18 tablespoons vegetable shortening or lard, chilled and cubed
  • 12 1/2 cups all purpose flour
  • 11 teaspoon salt
  • 15 to 6 tablespoons ice water
  • 11 tablespoon honey
  • 11 tablespoon water
  • 11/2 cup apple butter

Instructions

  1. Place the first 4 ingredients in a food processor and pulse until it resembles coarse cornmeal.

  2. Sprinkle the ice water, 1 tablespoon at a time, in the food processor and pulse until the dough starts to come together.

  3. Form the dough into a disk, wrap in parchment paper or plastic wrap, refrigerate for 30 minutes.

  4. Roll out the dough 1/4 inch thick.

  5. Using cookie cutters, cut out turnovers into desired shapes (If you are making 8 turnovers, you need 16 cut-outs, one for the top and one for the bottom).

  6. Place one cut-out on a parchment or silpat lined baking sheet, top with 2 tsp of apple butter (depending on the size of your shape) leaving a 1/4 inch border around the cut-out.

  7. Combine the honey and water together in a separate bowl.

  8. Brush the 1/4 inch border with the honey water, place matching pastry shape on top of the apple butter and using the tines of a fork, gently press down to seal the dough.

  9. Brush the remaining honey water on top of each turnover.

  10. Using the tip of a knife, cut several slits through the dough (to allow ventilation).

  11. Bake at 400 degrees for 20 minutes.