Turnovers are simple to make, look great, and are handy in a lunchbox as a special treat. This version uses a tender pie dough as the crust as opposed to other versions, like our Flaky Apple Turnovers, that use a more labor-intensive puff pastry crust. To truly elevate the finished pastries, drizzle with a bit of Boiled Cider Glaze.
To make the pastry: In a medium bowl, whisk together the flours and salt. Work in the butter until the mixture forms coarse crumbs.
Drizzle water onto the mixture while fluffing it with a fork. When you can squeeze the dough gently and it holds together, scoop it out onto a piece of parchment or waxed paper and fold it over on itself three or four times to build flaky layers.
Pat the dough into a rectangle, wrap it in plastic wrap or waxed paper, and chill for 30 minutes.
To make the filling: Stir together all the filling ingredients.
Preheat the oven to 425°F. Unwrap the dough and roll it into a long rectangle, 9" wide x 17" long. Use a sharp knife or pizza wheel to trim 1/2" off the outside edges, leaving a rectangle 8" x 16". Trimming the edges will give you a neater look and a higher-rising pastry.
Cut the dough into eight 4" squares. Place 2 tablespoons of the apple filling on each square. Use a pastry brush to lightly wet two adjoining edges of each square, and fold the dough over the filling to make a triangle. Press the edges to seal (or use a fork), and transfer the pastry to a parchment-lined baking sheet. Repeat until all the squares are used.
For a shiny crust, brush each turnover with the egg and water glaze, if desired.
Bake the turnovers for 25 to 30 minutes, until they're golden brown. Remove them from the oven and cool them on a rack before serving or drizzling with a simple confectioners' sugar and milk icing.
Feel free to use 2 cups of King Arthur Pastry Flour Blend, if you have it on hand. The pastry will also be fine with straight King Arthur Unbleached All-Purpose Flour, if that's all you have in the house.
