Muirhead Cinnamon Apple Butter Turnovers |
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1¼ cups all-purpose flour ¼ tsp salt 1 tsp sugar, plus more for dusting 8 tbsp (1 stick) chilled unsalted butter, cut into 1" pieces ¼ cup shortening 2-3 tbsp ice water 1 egg, slightly beaten ½ - 2/3 cup Muirhead Cinnamon Apple Butter 2 tbsp cream |
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| Position rack in lower third of oven and preheat to 400° F. In bowl of food processor, combine flour, salt and 1 tsp sugar; pulse once to combine. Add the butter and shortening and process in short pulses to form pea-sized moist crumbs, 20-25 seconds. Gradually add water, while pulsing, to form large, moist crumbs, 10 seconds more. Turn dough out onto a lightly floured surface. Press together with hands, divide into 4 portions and shape each into a flat disk. Cover with plastic wrap and refrigerate, at least one hour. Roll out portions of dough to 6" rounds, about ¼" thick. Brush lightly with egg, spoon 2-3 tbsp Muirhead Cinnamon Apple Butter into center and fold dough over itself to make a half-moon shaped purse. Pinch edges to seal. Brush tops with cream, dust with sugar and make a small slit in each top. Transfer to an un-greased baking sheet and bake until pastry is golden and crisp, 15-18 minutes. Serves 4. | ||
| Williams-Sonoma Kitchen – 2000 | ||
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