Brown butter adds rich, nutty flavour to these flaky apple-stuffed pastries. We love the combination of apple and Cheddar, but if you'd prefer strictly sweet turnovers, simply omit the cheese.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2015
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3/4 cups cold unsalted butter cubed
- 3/4 cups ice water (approx)
- 1 egg
Brown Butter Apple Filling:
- 2 tablespoons unsalted butter
- 3 cups diced cored peeled baking apples (such as Braeburn, Northern Spy or Golden Delicious)
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons lemon juice
- 1/4 teaspoon cinnamon
- pinch each nutmeg and salt
- 1/2 cup shredded old Cheddar cheese (optional)
- 2/3 cups icing sugar
- 4 teaspoons milk
In large bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. Drizzle ice water over top, tossing with fork to form ragged dough and adding up to 1 tsp more ice water if necessary. Divide dough in half; shape into squares. Wrap each in plastic wrap; refrigerate until chilled, about 1 hour.
Working with 1 square at a time, on lightly floured work surface, roll out dough into 12-inch (30 cm) squares, trimming edges; cut each into quarters. Arrange on parchment paper–lined baking sheet. Refrigerate for 15 minutes.
Brown Butter Apple Filling: Meanwhile, in small saucepan, melt butter over medium heat; continue to cook, swirling occasionally, until browned and fragrant, 2 to 3 minutes. Let cool.
In large bowl, toss together apples, brown sugar, flour, lemon juice, cinnamon, nutmeg and salt; stir in brown butter and Cheddar cheese (if using). Spoon 1/3 cup of the apple mixture onto centre of each pastry square. Beat egg with 2 tsp water; brush over pastry edges. Fold into triangles; crimp edges with fork to seal.
(Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.)
Brush all over with remaining egg mixture. Bake, 1 sheet at a time, in 425 F (220 C) oven until golden, 20 to 25 minutes. Let cool on pans.
Glaze: Beat icing sugar with milk until smooth; drizzle over tops of turnovers. Let stand until set, about 10 minutes.
Nutritional facts per turnover: about
- Fibre 2 g
- Sodium 87 mg
- Sugars 24 g
- Protein 6 g
- Calories 439.0
- Total fat 22 g
- Potassium 107 mg
- Cholesterol 76 mg
- Saturated fat 13 g
- Total carbohydrate 55 g
- Iron 16.0
- Folate 30.0
- Calcium 2.0
- Vitamin A 19.0
- Vitamin C 2.0