Apple Turnovers (Yeast Dough Recipe)
This recipe makes a large batch of dough that can be stored in the refrigerator for up to a week. It is adapted from The Beta Sigma Phi International Cookbook: Desserts from 1968. The recipe calls for "1 small can evaporated milk." I looked it up and the cans we now are more familiar with (12 ounces) are apparently large, and the small cans are 5 ounces.
Ingredients
- 1 package dry yeast
- 1 cup warm milk
- 5 cups all-purpose flour
- 1 pound shortening or lard
- 1 teaspoon salt
- 2 eggs beaten
- 1 small can evaporated milk about 5 ounces
- Sugar, for rolling out
- Apple pie filling, prepared
Instructions
- Dissolve the yeast in warm milk. Place the flour and salt in a mixing bowl and cut in the shortening until crumbly. Add in the yeast mixture. Stir in the eggs and evaporated milk. Turn out onto a lightly flowered work surface and form into two disks. Wrap well and chill overnight. The dough may be stored in the fridge for up to a week.
- When ready for turnovers, break off pieces of dough the size of an egg, and roll out on a work surface dusted with sugar. Add about a tablespoon of prepared pie filling, lightly moisten edges with water and fold over. Crimp edges to seal. Transfer turnovers to a parchment lined sheet pan.
- Bake turnovers in a preheated 375 degree oven for about 20 minutes or until browned. Cool and serve.