This dough is quite versatile and works for savory empanadas just as well as for sweet tarts and turnovers. It’s also incredibly easy to work with; not only does it resist sticking, but it’s almost impossible to overwork. (The secret is the cream cheese!) If you can, make a double batch of the dough and freeze for later use.
Ingredients
MAKES 8 LARGE TURNOVERS
Step 1
Put 1 cup (2 sticks) of the butter in the bowl of a stand mixer and beat on medium until smooth, about 30 seconds. Scrape down the sides of the bowl, add the cream cheese, and mix on medium to blend, 30 seconds longer.
Step 2
Scrape the bowl again, add the flour and 1/2 teaspoon salt, and mix on low speed just until it comes together in a ball. Divide the dough in half and shape each half into a square slab. Wrap with plastic wrap and chill for at least 3 hours, or overnight.
Step 3
Meanwhile, put the remaining 1/4 cup (1/2 stick) butter, the light brown sugar, and a pinch of salt in a large skillet over medium heat. When the butter is melted, add the apples and cook, stirring frequently, until they start to soften, 8 to 10 minutes. Mix in the cranberries and lemon juice and let cool completely.
Step 4
When you’re ready to roll the dough, position racks in the top and bottom thirds of the oven and heat to 350°F. Line 2 large rimmed baking sheets with parchment or a nonstick liner.
Step 5
Transfer one half of the dough to a lightly floured work surface and roll it out into a 12-inch square about 1/8 inch thick. You won’t have much excess dough, so trim and reposition pieces of the edge to make a straight-sided square, pressing seams firmly to seal. Cut the dough into four 6-inch squares and set aside. Repeat with the other half of the dough.
Step 6
Divide the apple filling among the dough squares, leaving at least a 1/2-inch border around the edge. Brush the borders lightly with the beaten egg and fold each square in half to make a triangle. Use a fork to crimp the edges and ensure a good seal.
Step 7
Transfer to the 2 baking sheets, spacing them evenly apart. Brush the tops of the turnovers with egg and sprinkle generously with the turbinado sugar. Cut 3 small slits into the top of each turnover.
Step 8
Bake for 15 minutes and then rotate the sheets top to bottom and front to back. Continue to bake until golden brown and you can see the filling bubbling through the slits, about 15 minutes longer.
Step 9
Let cool slightly on the baking sheets. Serve warm or at room temperature.
NOTe
Step 10
These turnovers can easily be assembled and then frozen. Freeze them on the lined baking sheet; when solid, transfer to a zip-top bag and seal. They’ll keep for up to 2 months this way. When ready to bake, arrange on a baking sheet and bake as directed—they’ll just take an extra 10 minutes or so in the oven.
Leave a Review
