Old Fashioned Apple Turnovers Recipe
Ingredients
| Egg | 1 | |
| Sugar | 1/2 Cup (16 tbs) | |
| Sour milk | 1/2 Cup (16 tbs) | |
| Heavy cream | 1/2 Tablespoon | |
| All purpose flour | 2 3/4 Cup (16 tbs) | |
| 1/2 teaspoon each of baking soda, cream of tartar, and salt | ||
| Ground ginger | 1/3 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Applesauce | 2 Cup (16 tbs), sweetened | |
| Confectioners' sugar | ||
Directions
Beat egg; stir in sugar, then sour milk and cream.
Sift 2 cups flour with soda, cream of tartar, salt, and spices and stir into first mixture.
Add more flour, enough to make a soft dough that can be rolled without sticking.
Turn out on floured board; divide into quarters, and roll 1 quarter at a time to about 1/4-inch thickness.
Cut into rounds 4 1/2 inches in diameter and place a mound of applesauce on half of each round.
Fold over other half of dough and press edges together with fork.
Prick top with fork.
Fry in deep fat (350°F.on a frying thermometer) until nicely browned on both sides.
Drain on unglazed paper.
Dust with sifted confectioners' sugar and serve warm.
Sift 2 cups flour with soda, cream of tartar, salt, and spices and stir into first mixture.
Add more flour, enough to make a soft dough that can be rolled without sticking.
Turn out on floured board; divide into quarters, and roll 1 quarter at a time to about 1/4-inch thickness.
Cut into rounds 4 1/2 inches in diameter and place a mound of applesauce on half of each round.
Fold over other half of dough and press edges together with fork.
Prick top with fork.
Fry in deep fat (350°F.on a frying thermometer) until nicely browned on both sides.
Drain on unglazed paper.
Dust with sifted confectioners' sugar and serve warm.
Chef
