| 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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