Biodynamic Apple Turnovers with Honey Cream Cheese Frosting
We don't always eat pastries for breakfast ... but sometimes, on special occasions or Saturday mornings after a long week, there are few things more comforting or delicious. And, when we do skip our usual nutrient-packed morning meals, we try to keep it as wholesome as possible by using top-quality ingredients. This apple turnover recipe is a good example: we swapped out the traditional, sugar-laden filling for our Biodynamic Apple & Cinnamon Sauce, and used organic and raw versions of all of the other ingredients the recipe calls for.
Give it a shot one Saturday morning, and let us know what you think!
Pastry crust :
- 2 cups Organic Unbleached All purpose flour
- 1 Cup Pasture raised Organic Butter
- 1 tbsp. Organic Sugar
- 1 Organic Pasture raised Egg
- 2 tbsp. Organic Milk
Honey Cream Cheese Frosting:
- 4 oz. Organic Cream Cheese (room temp.)
- 2 tbsp. Raw Honey
- 2 tbsp. Organic Powdered Sugar
- 1 tsp. Vanilla Essence
1. Preheat oven to 350F. In a large bowl, whisk together the flour, sugar, and salt. Using your fingers, rub in the butter until it is the size of peas and the mixture holds together when you squeeze it. In a small bowl, whisk together the egg and milk and add 2/3 of the egg mixture to the dough. Mix together with a fork until everything is evenly moistened. Knead briefly on a floured surface, if necessary, until the dough comes together.
2. Divide the dough in half. Roll out one piece of dough to about ⅛-inch thick, in a 9½ by 12½ rectangle. Using a sharp knife cut the sheet of dough into eight 3×4-inch rectangles. Using a spatula, transfer the rectangles to a baking sheet that has been lined with parchment paper or a silicone baking mat.
3. Brush the remaining egg wash on the edge of each rectangle. Spoon a tablespoon of applesauce into the center of each rectangle, leaving a ½-inch of space around the edges.
4. Roll out and cut the second piece of dough in the exact same manner as you did the first. One at a time, place a second rectangle of dough on top of the eight assembled ones. Using a fork, press around the seams of the dough to make sure they are sealed. Prick the tops of the rectangles in multiple spots to allow steam to escape.
5. Bake the pastries for 20 to 25 minutes, or until lightly browned. Cool slightly before serving. If not using an icing, pastries can be stored in an airtight container at room temperature for up to one week.
6. To make the frosting, whisk together room temperature cream cheese, honey, vanilla, and powdered sugar until light and smooth. Apply generously on top of each turnover.