Dough 6 cups of sifted flour
2 cups of shortening
2 tablespoons of sugar
1 cake or package of dry yeast dissolved in 1/4 c. warm water
1 teaspoon of salt
1/2 cup of water 3 eggs, beaten
If you do not want to make the dough you can by Pillsbury crescent dough at your local grocery store. This is a good substitute if you do not have the time or want to make the dough.
  
Filling
3 cups of apples peeled and diced, small dice 3 tablespoons of brown sugar ½ teaspoon of cinnamon 1 tablespoon of fresh lemon juice, this will keep the apples from browning, and gives it an extra flavor profile.  
Egg wash   2 eggs and a half of cup of milk or water, whisked well to use when folding the edges   Combine the sifted flour and shortening in large mixing bowl. You will now add the sugar, salt, water, beaten eggs and yeast. Make sure to follow the directions on the yeast packet, salt will kill the yeast. You might want to add the salt at the very end of the mixing. You will mix the dough. Now you will cover and chill for 2-4 hours or overnight if you prefer. You can make your filling and hold that as well or make it the next day before when you are ready to make the turnovers.  

To make the filling you will peel the apples and core it. You will cut into uniform cubes or slices if you prefer. Take the brown sugar, cinnamon, apples and lemon juice and make sure all of the apples are coated. You can cover and refrigerate overnight or use right away.  

Now it is time to roll out the dough. You will spoon a tablespoon of the dough at a time on a dusted flour cutting board, or countertop. You will try to make as square as possible but do not overwork the dough. You will add a teaspoon of the apples into the center of dough. Now it is time to fold over the edges to form a triangular shape and egg wash the edges, and pinch the edges together with a fork. You will put the apple turnovers on an ungreased baking sheet. You will bake until they are a light brown color in for about 10 minutes in a 400 degrees oven. You can serve these warm or cold if you prefer.   If you have any questions about this recipe please contact me at the address on my website.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com/ .

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