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Pastry Press
These Apple Cheese Turnovers are Perfect for Appetizers or Snacks
This old fashion recipe for Apple Cheese Turnovers is surprisingly baked, not fried. (See, we haven't always fried everything in the past!) These little gems are perfect for party appetizers, after school snacking, movie watching, picnics, etc. These little cream cheese pastries stuffed with applesauce, cinnamon, and cheese will be a surprise for your family and friends.
APPLE CHEESE TURNOVERS
This recipe is older than two of my children who have given me five grandchildren.
2 cups applesauce
1 tsp cinnamon
1 tsp cornstarch
1 tbsp cold water
1 (scant) cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 pkg (3-oz) cream cheese
3/4 cup shredded sharp cheddar cheese
In a saucepan mix the applesauce and cinnamon. In a small cup mix the cornstarch and water together until smooth; add to the applesauce and cinnamon. Cook, stirring, over medium heat for about 15 minutes or until the mixture is almost dry. Allow to cool.
In a bowl, combine the flour, baking powder, and salt. Cut the butter and cream cheese into the flour mixture. Shape dough into a ball and chill.
Roll the dough out on a lightly floured surface and cut into 3-inch rounds. Place 1 tablespoon of the applesauce mixture and 1 teaspoon of the shredded cheese on half of each round. Moisten the edges of the rounds with water. Fold the round over and press the edges together to seal. Using a fork, pierce top a few times to allow steam to escape. Place turnovers on a baking sheet and place in a 425 degree oven. Bake for 15 minutes or until browned. Sprinkle the tops lightly with cinnamon sugar and serve while hot.
Enjoy!
About the Author
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com
Can this pie crust be used for a fruit pie? I use it for cheese cake pie often.?
1 cup flour
1 stick butter (margarine)--melted
1/4 teaspoon salt
1 cup chopped pecans
Blend together - press into pan--bake at 450 for 10 minutes. Cool.
This is my favorite -easy and really good -- I use for pies that call for a baked shell. Fruit pies call for an unbaked shell--and double crust. The top crust would have to be pastry --but has anyone tired a crust like this for the bottom crust in a fruit pie?
The juice from your fruit may make it soggy, there is a very high butter to flour ratio, but for other types of filling it sounds great.
Fresh Baking Concept Fresh Bake On Demand with Merand Atoupain Dough Divider by Vanrooy Machinery