Apple Turnovers

Adapted from Dorie Greenspan: Baking from my Home to Yours


 1 cup sour cream

 1/2 cup sugar

 4 cups all-purpose flour

 1 cup butter (2 sticks), cold



 4 apples (non-mushy type)

 1/2 cup sugar

 1/4 tsp cinnamon

 1 TBSP flour

 1 egg beaten with 1 tsp water for brushing the tops. (optional).

 Mix the flour, salt and sugar. Cut in the butter. Mix in the sour cream gently with a fork.

 Divide the soft dough into two pieces, wrap in plastic and refrigerate for an hour, or overnight.

 Take out the dough, roll it out into 9"x18" rectangle, fold into thirds, wrap and refrigerate again for a couple of hours or overnight.

 For the filling, peel the apples and shred them, or cut into very small pieces. Toss them with the flour, sugar and cinnamon.

 Roll out each piece of the dough to a 1/8" thickness. Cut out 4 1/2" rounds with a cookie cutter. Put 1 to 2 TBSP apple in each circle, fold over the circle and dot the edges with water and press them together with the tines of a fork. Poke some holes in the top with the fork to allow steam to escape. At this point you can wrap them well and freeze them.

 Brush the top with beaten egg and sprinkle with sugar.

 Place on a piece of parchment paper on a cookie sheet, or baking sheet, and bake for 20 minutes at 375F.

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