Turnovers Recipe

Make dough

In a large mixing bowl, whisk together 2.5 cups all-purpose flour, 0.5 tsp salt, and 1 tbsp granulated sugar until evenly combined.

Add the cold cubed butter (12 tbsp) and 2 tbsp cold shortening to the flour. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Work quickly so the butter stays cold.

Drizzle 6 tbsp ice water over the flour-fat mixture, 1 tbsp at a time, tossing gently with a fork after each addition. Add just enough water so the dough holds together when pinched; you may not need every drop. The dough should be slightly shaggy but cohesive.

Gather the dough into a ball, divide in half, flatten each half into a disk about 1 inch thick. Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 days). Chilling relaxes the gluten and firms the fat.

Prepare egg wash

About 15 minutes before baking, preheat the oven to 400°F (200°C). Whisk together 1 large egg and 1 tsp milk in a small bowl and set aside.

On a lightly floured surface, roll one dough disk into a 12-inch circle about 1/8-inch thick. Using a 5.5-6 inch round cutter or a plate, cut out rounds; reroll scraps as needed until you have about 8 rounds total.

Cook filling

In a medium skillet over medium heat, melt 1 tbsp unsalted butter. Add 3 cups diced apples and sauté for 4–5 minutes until they begin to soften.

Stir in 0.5 cup granulated sugar, 2 tbsp brown sugar, 1 tbsp cornstarch, 1 tsp ground cinnamon, 0.25 tsp ground nutmeg, and 1 tbsp lemon juice. Cook, stirring, for 2–3 minutes until the mixture thickens and coats the apples. Remove from heat and stir in 0.5 tsp vanilla extract. Let the filling cool to room temperature (15–20 minutes) before filling the pastry to prevent sogginess.

Place about 2–3 tablespoons of cooled apple filling in the center of each dough round, leaving a 1/2-inch border. Do not overfill.

Brush the border of each round lightly with a little of the reserved egg wash to help seal (you can use water if you prefer). Fold the dough over to form a half-moon and press edges to seal.

Crimp the edges with a fork to secure and create a decorative edge. Use a small knife to cut 2 small vents in the top of each turnover to allow steam to escape.

Transfer turnovers to a parchment-lined baking sheet. Brush the tops with the remaining egg wash for a golden finish and, if desired, sprinkle a little extra sugar on top.

Bake in the preheated 400°F (200°C) oven for 18–22 minutes, rotating the pan halfway, until pastries are puffed and deeply golden brown. Remove from oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

If using glaze, whisk together 1 cup powdered sugar, 1.5 tbsp milk or cream, and 0.25 tsp vanilla extract until smooth. If too thick, add more milk a few drops at a time; if too thin, add a bit more powdered sugar.

Drizzle the glaze over cooled turnovers using a spoon or small piping bag. Allow glaze to set (about 10–15 minutes) before serving.