| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cold margarine |
| 2 |
c |
Flour |
| 1 |
tb |
Vinegar |
| 1 |
tb |
Cold water |
| 1 |
|
Egg yolk |
| 1 |
pn |
Salt |
| 6 |
|
Apples peeled and diced |
| 1 1/2 |
ts |
Cinnamon |
| 6 |
tb |
Flour |
| 3/4 |
c |
Sugar |
| 1 1/2 |
c |
Confectionery sugar |
| 4 |
tb |
Water; up to 6 |
INSTRUCTIONS
FILLING
GLAZE
Source: The Spice and Spirit of Kosher Cooking
Cut the margarine into the flour. Mix the rest together and add slowly to
the flour. Shape the dough into a ball and cover and refrigerate for 2
hours.
Mix all the filling ingredients together. Set aside. Mix glaze ingredients
together and set aside. Roll the dought into 4inch squares. Put a spoonful
of filling in the center of each square and fold into a triangle. Press the
edges together with the tines of a fork. Make five small slits on the top
of each turnover with the tip of a knife.
Bake on a cookie sheet for 15-20 minutes. While still hot, drizzle with
glaze.
This dough is also good for knishes, rugelach or pot pie crusts.
I forgot....the apple turnovers require a double recipe of the basic dough
recipe. Sorry!
Posted to JEWISH-FOOD digest by Helen Ring <aring@shani.net> on Sep 27,
1998, converted by MM_Buster v2.0l.
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