Sydney’s Apple Pie Biscuit Turnovers
As you can see I don’t make many sweet things. More salty than sweet. I’ve seen a lot of turnovers, hot pies lately and decided I wanted to try something for Thanksgiving that didn’t compete with my Mom’s pecan and sweet potato pie. I’ve mentioned Syndey’s blog Crepesofwrath.com several times because it’s one of my favorites due to the photography alone. I can’t imagine her photography set up to shoot so well and so creatively.
Note: mine look sad compared to Syndey’s which underscores my “non baker” qualifications. I think I should have rolled the dough more thinly and evenly and then filled each one more so that it was a better ratio. Despite how they look compared to hers they were really good. Especially hot.
I didn’t adapt this one but instead straight up followed it exactly, given it was baking. Thanks Syndey.
Y’all check her out at http://www.crepesofwrath.com.
Here is a link to the recipe I used
Also copied her recipe below
For the Apples:
1 crisp apple, peeled, cored and sliced very thin
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
2 tablespoons packed brown sugar
For the Biscuits:
2 cups self-rising flour OR 2 cups all-purpose flour + 3 teaspoons baking powder + ½ teaspoon salt
¼ cup cold unsalted butter, cubed
2 tablespoons granulated sugar
⅔ – ¾ cup cold buttermilk or regular whole milk (I used whole milk)
8 ounces cheddar cheese, thinly sliced
For the Topping:
1 large egg, beaten
2 tablespoons granulated or raw sugar
½ teaspoon ground cinnamon
pinch of salt
Instructions (edited from her site)
1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
2. To make the apples, place the butter in a medium skilled over medium heat to melt. Add the apples, cinnamon, and brown sugar. Toss until apples are coated with the mixture. And stir until warmed through. Set aside to cool.
3. To make the biscuit dough, place flour in a medium bowl and add cold butter cubes. Use your fingers to quickly break the butter down into the flour, until most pieces are about pea-sized (or smaller). Stir in the granulated sugar.
Create a well in the center of the butter and flour mixture and add ⅔ cup buttermilk. Stir the mixture together until it is well moistened and holds together well. Biscuit dough should be soft, slightly moist and “shaggy”. Add the remaining buttermilk as needed. If you’re using your own homemade self-rising flour or gluten-free self-rising flour, you’ll want to add the full ¾ cup of buttermilk (I ended up using an extra tablespoon or two because I made my own self-rising flour).
4. Use all-purpose flour to generously dust a clear work surface. Spoon the dough onto the floured surface and use your hands to gather it into a ball and gently pat it into a small rectangle. The dough will crack a bit as you shape it into a rectangle, and again as you fold it over the apples.
Use a rolling pin to gently roll the dough into a rectangle ½-inch thick, about 7-inches x 10-inches (I always keep a ruler in my kitchen for things like this, just to be safe and prevent me from going rolling-crazy). Arrange cooled apples in a single layer over half of the rolled out biscuit dough, then top with the cheese. Fold the bare side of the dough over the apples and gently press the edges to seal in the apples. Use the palms of your hand to pat the dough into a 6 x 8-inch rectangle if the edges are looking a bit rounded.
Use a sharp knife to slice the dough into 12 squares. Use a spatula to place each biscuit onto the prepared baking sheet, about 2-inches apart.
5. In a small bowl, whisk together sugar for topping, cinnamon, and salt. Brush each biscuit top with beaten egg and sprinkle generously with the cinnamon sugar mixture. Bake for 12 to 14 minutes until the biscuits are risen and golden brown and the cheese is bubbling. Remove from the oven and serve warm, or cool completely before storing in an airtight container. Biscuits are best enjoyed within two days of baking. Definitely pop them in the microwave to reheat when you go back for seconds!