Hemetschwenger - Apple Turnovers (Mennonite)

"This, in a word, is AMAZING! My DS proclaimed, "I think I died and went to heaven!" I made this recipe for my 4th grader who is studying and reporting on the state of Kansas. He needed to make a food item to share with the class. Many thanks to Dee514 for helping me work out the kinks! Prep time includes chill time. NOTE: You can freeze them unbaked, and then bake them fresh and bake as needed **do not thaw first. Baking time may need to be adjusted if frozen. Handy during the holidays."
 
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photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour
Ready In:
1hr 55mins
Ingredients:
6
Serves:
18
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ingredients

  • 1 cup whipping cream
  • 1 cup butter, softened
  • 2 12 cups flour
  • 2 large Granny Smith apples, peeled and chop into 1/4-inch cubes
  • 12 cup sugar
  • 2 -3 teaspoons cinnamon (to taste)
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directions

  • Preheat oven to 350°.
  • Mix the whipping cream and butter together until well blended.
  • Add the flour. Mix until the dough comes together and can me formed into a ball. Dough should not be too sticky, If it is, add more flour as you mix, 1 teaspoon or a good pinch at a time. DO NOT OVER MIX!
  • Divide dough in half. Shape each half into flat ovals. Wrap in plastic wrap and refrigerate for one hour.
  • Lightly flour your rolling surface and rolling pin.
  • Roll each half into a 12x12 square. A lightly dusting of flour as needed to prevent sticking.
  • Using a pizza cutter, cut into 9 squares. Each square will be 4x4.
  • Place each square on a cookie sheet. Add a spoonful of apples, Sprinkle with cinnamon sugar.
  • Pick up all 4 corners and bring to the center and twist to form a knot.
  • NOTE: ***Freeze at this point and bake later. DO NOT THAW first before baking.
  • Bake for 25-30 minutes. They will brown slightly on the bottom. Filling will be bubbly and apples tender. * Baking time may need to be adjusted if baking from frozen state.
  • Remove from cookie sheet promptly and roll in cinnamon sugar.
  • Serve warm or set aside to cool. Best flavor when serve warm.
  • A small scoop of vanilla ice cream would put this over the top!

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RECIPE SUBMITTED BY

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
 
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