Apple Cheddar Turnovers
Sleet is blanketing Atlanta with a sheet of ice and the forecast warns of additional snow tonight. Severe winter storms typically skirt the metropolitan area, but two major storms have barreled through our city in as many weeks. For the last two days, I’ve planted my pajama-clad self and my laptop on a comfy chaise, where I’m working away.
Knowing we’d be housebound for a couple of days, Jim and I made a run to the grocery store yesterday for some wine and snacks. As always, I was amused to see the bread aisle ravaged and the coolers devoid of any milk. I’m sorry, but if a winter storm locks me in my house for a couple of days, the very last thing I’ll be eating is a sandwich with a glass of milk! I do wonder what people do with all that bread and milk. When frigid weather immobilizes me, I want something hearty that warms the body and soul. Give me Pappardelle Bolognese or Chicken and Dumplings any day. And for dessert…a warm apple cheddar turnover.
I posted an Apple Galette recipe in the fall, but the ice storm gave me the perfect excuse to whip up some turnovers. I realize that most people consider ice cream a required accompaniment to apple pie, but I always opt for melted cheddar cheese. That, my friends, is a match made in heaven.
For these turnovers, I added cheddar cheese to the dough. The cheesy, buttery, and flaky crust perfectly complimented the sweet apple and cinnamon filling. Have I said before how much I love the combination of sweet and savory?
1 cup unsalted butter (two sticks)
2 1/2 cup all unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup grated sharp cheddar cheese
1/2 cup buttermilk
6 to 8 tablespoons ice water
3 Granny Smith apples, peeled, cored, and sliced into 1/2 inch pieces
2 Gala, Pink Lady, or other baking apples, peeled, cored, and sliced into 1/2 inch pieces
1/2 cup sugar
1/4 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 egg, beaten
1. Cut the butter into 1/2 inch cubes and place in freezer for 15 minutes.
2. In the bowl of a food processor, combine flour, sugar, and salt. Pulse to mix. Add cold butter to flour mixture and pulse several times until mixture resembles course meal. Some larger pieces of butter are okay.
3. Add cheddar cheese and buttermilk to the bowl and pulse until combined. Add 4 tablespoons of ice water and pulse. If the dough has not come together, add one additional tablespoon at a time until it clumps. You'll know the dough is ready when a small amount holds together in your hand.
4. Transfer dough to a floured surface and form into a 8 inch disk. Cut dough into eight equal wedges. Form each wedge into a 3 inch disk. Wrap dough portions in plastic wrap and refrigerate for 30 minutes.
Mix all ingredients together in large bowl.
1. Preheat oven to 400 degrees. Cover a large baking sheet with parchment paper.
2. Roll each dough portion into an 8 inch round. Spoon 1/8 of apple filling onto one side of dough, Brush the edge of dough with egg wash. Fold dough over and seal, leaving 1/2 inch border. Crimp the edge with your fingers or a fork. Score the top of each turnover, brush with egg wash, and sprinkle with coarse sugar.
3. Place turnovers on baking sheet and bake for 50 to 55 minutes or until crust is golden brown.