Apple Turnovers With an All-Cheddar Crust

By Emma Laperruque
September 10, 2018
12 Comments


Author Notes: This rule-breaking pastry ditches butter and uses sharp cheddar instead. Think part flaky pie crust, part cheese straw. Permission to turn it into your new go-to dough: granted. But first, try these apple turnovers that happily live between savory and sweet. Emma Laperruque

Food52 Review: This is one of our Big Little Recipes. Read more here: 4-Ingredient Apple Turnovers With an All-Cheddar (All! Cheddar!) Crust.The Editors

Makes: 4 turnovers
Prep time: 1 hrs
Cook time: 30 min

Ingredients

All-cheddar pastry

  • 1 1/4 cups (160 grams) all-purpose flour, plus more for rolling
  • 1/2 teaspoon kosher salt
  • 5 ounces (142 grams) sharp white cheddar, grated (about 1 3/4 cups)
  • 6 tablespoons cold water

Apple filling

  • 3 (small, ~5-ounce) pink lady apples, peeled and sliced (figure 1/4-inch thick)
  • 1/4 cup (53 grams) light brown sugar
  • 3/4 teaspoon kosher salt
  • 2 tablespoons all-purpose flour

Directions

  1. Make the all-cheddar pastry dough. Combine the flour and salt in a food processor. Pulse to combine. Add the grated cheddar and pulse 3 or so times to just incorporate. Evenly pour the water on top. Continue to pulse—in short bursts—until the dough is evenly curdy and crumbly. If you grab some with your hands and squeeze, it should hold together easily.
  2. Lay a big piece of plastic wrap on a clean surface. Dump the dough onto it, then form into a square. Wrap with the plastic wrap, then press down gently so it tightly fills the plastic wrap.
  3. Chill the dough for at least 30 minutes or up to 2 days.
  4. When you’re ready to make the turnovers, heat the oven to 375° F. Line a sheet pan with parchment or a silicone mat.
  5. Combine the prepped apples, brown sugar, and salt in a bowl. Hold off on the flour for now, so the sugar has a chance to draw out those appley juices.
  6. Remove the dough from the fridge and cut into 4 even pieces. If you want to be perfectly even, you can weigh them to confirm evenness—each should be about 86 grams.
  7. Dust a clean work surface with flour. Roll each dough square into a 6- by 6-inch square.
  8. Now add the flour to the apples and toss.
  9. Divide the apple mixture evenly among the dough squares. (Again, you can eyeball this, or measure—about 100 grams or heaping 1/2 cup each.) The apples should be focused in the center, but forming a diagonal line of sorts instead of a big mound.
  10. Close each turnover from corner to corner. You might need to gingerly stretch the dough over the apples. If it tears in any place, don’t worry; you can pull a little dough from the edge to patch it up or just leave alone. Crimp the edges of each with a fork. Use a small, sharp knife to cut 2 or 3 slits in the top of each.
  11. Transfer to the prepared baking pan. Bake for 28 to 32 minutes, until the tops and bottoms are deeply browned.
  12. Eat warm or at room temperature, but hopefully the day-of. If you have any leftovers the next day, you can refresh them in a 375° F oven.

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Reviews (12) Questions (1)

12 Comments

Samantha September 23, 2018
I tried this recipe today and I wasn’t able to roll out the dough without it breaking. I following the recipe and chilled the dough for a few hours. It might have needed more water? Anyway I didn’t want to throw it out so I ended up dumping the apples in a pie dish and topping it with pieces of about 3/5 of the rolled out dough. The other 1/4 I used to make crackers and they really tasted like homemade cheez-it! Had those with soup for dinner. So thanks for the recipe even though it didn’t go as planned :)
 
Author Comment
Emma L. September 30, 2018
Hi Samantha! Sorry to hear you had trouble rolling out the dough (sounds like it did need a bit more water)—but totally love how you turned lemons into lemonade!
 
Rebecca H. September 14, 2018
What adjustments would I need to make if I were to convert this recipe to use a pie plate instead?
 
Author Comment
Emma L. September 16, 2018
Hey Rebecca! I didn't test this recipe in a pie plate, but here are my hunches: This dough would yield about a single crust, so if you want a double crust, double the dough ingredient quantities. Depending on how high you like your apple pies, you'll probably want to double the filling ingredient quantities as well. You can keep the oven at the same temperature, but it'll probably be in there at least twice as long. Hope this helps—and let us know how it goes if you try!
 
bunten October 8, 2018
I did this very thing instead of making turnovers. Bake for 1 hr. @ 350° degrees. 375° will result in over-browning.
 
Author Comment
Emma L. October 10, 2018
Thanks for reporting back, bunten!
 
alien September 14, 2018
Would you freeze the extras baked or pre-baked?
 
Kevin W. September 14, 2018
I think I would freeze them baked. Then throw in a hot ice. To re-crisp them. I think the Apple would lose too much water during freezing
 
Author Comment
Emma L. September 14, 2018
I would freeze them baked, as well!
 
Kevin W. September 14, 2018
I made these a few days ago. I used a 12 month aged white cheddar from Wisconsin. The dough remained crumbly but intact. Like the author said, if this was butter, it would have “melted” all over. But after baking the edges got crispy and it had an almost “cheezit” flavor. Very satisfying with the Apple filling. I followed the recipe to the letter (by weight) and was happy with the results. The dough was slightly tough, so next time I’ll process less knowing it won’t wilt like a traditional butter pie crust.
 
Author Comment
Emma L. September 14, 2018
Cheez-It flavor is quite the compliment—thank you, Kevin!
 
Kevin W. September 14, 2018
😃