Archive for October 18th, 2010

It was promising to be a busy day and one in which the kids would have more work then fun, I decided to start their morning off on a bright note by making Apple Turnovers.  These can be used by using store-bought croissant rolls and canned pie fillings or jam, or you can make your own fillings. I prefer to use pie crust rather then croissant rolls personally, but have made my own croissant rolls as well.  While I have many recipes for pie crusts and fillings, I must say for this one Paula Dean makes the perfect combo with just enough sweetness to make it a perfect breakfast treat.


Turnovers (Apple)

First make your crust. These can be prepared ahead of time and stored in refrigerator or freezer.

Paula Deans Flaky Pie Crusts (2 Crusts)

2 1/2 cups flour

1/4 tsp salt

1/8 tsp baking powder

12 tbsp cold unsalted butter

1/4 cup vegetable shortening, cold

3 tbsp sugar

Cut your butter and shortening into your flour, add rest of ingredients and mix until it resembles cornmeal in texture.  Divide into two balls and place between parchment sheets. Roll until 1/8 inch thick circles.  Chill until ready to use.

Paula Deans Apple Pie Filling

3/4 cup brown sugar

1/4 cup flour

3/4 tsp cinnamon

nutmeg to taste

7 medium apples, peeled and sliced

1 lemon, zested and juiced

Combine all in bowl and mix well.

To make Turnovers place your pie crust on cookie sheet or cutting board.  Spread your in center working to outside.  Using a sharp knife of pizza cutter cut into wedges.  Roll the wedges as you would a croissant roll and put on greased cookie sheet.  Bake at 400 degrees for 20-25 minutes or until golden brown.


2 cups confectioner sugar

1 tsp vanilla extract

2-3 tbsp water

Combine and stir well until a thick liquid icing.  Place in ziploc bag with tip cut off one edge.  Drizzle on top of turnovers.

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