How To Make Amish Apple Turnovers

 Both pastries are commonly enjoyed treats within the Amish community.  Fried pies are probably more popular in Amish home kitchens because the dough is very easy to make and then you just fill the pie and fry it.  YUH-UM! Turnovers are more often baked (there are fried versions, but those are, well, fried pies) and usually use that flaky commercially bought puff pastry dough (a close cousin to filo, that flaky, layered crust used in Middle Eastern dishes).  Turnovers are probably found more often in Amish-owned commercial bakeries, but you do see them in home kitchens as well.  This is a common Amish recipe for an apple turnover like the one you see above.  You could modify the instructions to use any kind of fruit.  If I had to vote for a favorite on fried pies vs. turnovers, I'd go for the fried pies by a nose...what is your favorite?

Amish Apple Turnovers

A delicious way to use seasonal fruit

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Course Dessert

Cuisine Amish

Ingredients

  

• 1 cup apples, sliced
• 7 tablespoons sugar, divided
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon fresh lemon zest
• 1 thawed package frozen puff pastry
• 1 egg, beaten with1 tablespoon water

Instructions

 

• Mix together ½ cup apples, 6 tablespoons sugar, water, cornstarch, and lemon juice in a small saucepan.
• Cook over medium heat for five minutes, stirring constantly
• .Remove from the heat and add the remaining berries and lemon zest.
• Let cool to room temperature
• .Preheat the oven to 400 degrees.
• Roll out the puff pastry sheets until they are about ⅛ inch thick
• .Cut out twelve 3-4 inch circles with a cookie cutter or glass from the two rectangles.
• Take the twelve circles and place on ungreased cookie sheets 1 ½ inches apart.
• Distribute the apple filling between the circles
• . Fold over the dough and press the edges tightly to seal
• .Brush the turnovers with the egg wash and sprinkle with the remaining tablespoon sugar.
• Bake in the preheated over for 14-18 minutes, or until golden brown.Serve hot or at room temperature.