{"id":1662,"date":"2019-07-08T07:00:32","date_gmt":"2019-07-08T07:00:32","guid":{"rendered":"http:\/\/www.pastrysampler.com\/blog\/?p=1662"},"modified":"2019-07-06T22:47:43","modified_gmt":"2019-07-06T22:47:43","slug":"three-very-different-recipes-for-apple-turnovers","status":"publish","type":"post","link":"https:\/\/www.pastrysampler.com\/blog\/2019\/07\/three-very-different-recipes-for-apple-turnovers.html","title":{"rendered":"Three Very Different Recipes for Apple Turnovers"},"content":{"rendered":"
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Apple Turnovers with Cottage Cheese Pastry Dough | Renee Shelton, Pastry Sampler.<\/em><\/figcaption><\/figure>\n

I’m celebrating National food holidays this summer and apple turnovers was last week. But if you think apple turnovers are things us Americans made up, Bernard Clayton Jr. has something else to say about them in his The Complete Book of Pastry, Sweet and Savory<\/em>:<\/p>\n

While apple pie is wholly American, a close French cousin, chausson aux pommes, apple turnover, is a delicious in-hand dessert for a tailgate party, a stream-side picnic, an intimate buffet for a school lunch.
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Turnovers can be filled with just about any filling you can think of, both sweet and savory. They are a good way to use up applesauce or very ripe fruit that isn’t quite enough for a full pie or even those half way filled jars of fancy preserves in the fridge that no one puts on toast and you are dying to use up. Turnover dough is typically some kind of pie dough, although any dough may be used if it can be rolled and cut out, and folded over and baked. Your favorite pie dough will do nicely here.<\/p>\n

I’ve included three recipes to try below, each with very different doughs. The first uses a pie dough made with butter, shortening, and cold water. The second uses a unique cottage cheese pastry dough, and the third uses a yeast based dough that can be stored in the fridge for up to a week until you are ready to use it up.<\/p>\n

The apple turnover picture above was the recipe using the cottage cheese in the dough. After you roll it out, the scraps can be rerolled without the dough getting too tough, a nice feature if you are doing circle cuts for rounded turnovers and have more dough leftover.<\/p>\n

All the turnover recipes below are baked in the oven to cook (none are fried) although if you enjoy your turnovers fried by all means fry them up until browned.<\/p>\n

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Apple Tunovers (Chaussons aux Pommes)<\/h2>\n
<\/div>\n<\/span>Renee Shelton<\/span><\/span>\n
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This is a classic apple turnover recipe from Normandy, France. The filling is sweetened with just a bit of powdered sugar and some apricot jam. This recipe is adapted from The Complete Book of Pastry Sweet and Savory by Bernard Clayton Jr. <\/span><\/div>\n
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Servings <\/span>24<\/span> 3-inch pastries<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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Apple Turnover Dough<\/h4>