Crunchy Apple Turnovers

Summary

Prep Time	1 hr
Cook Time	20 mins
Total Time	1 hr 20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the filling:

6 apples, tart ones
3 tablespoon, heaped raisins, possibly pickled in rum
1 teaspoon cinnamon
2 tablespoon sugar
1 lemon (s), untreated, juice and zest it
Flour for the work surface

Instructions

For the dough:
Mix the egg with sugar, a pinch of salt and the scraped vanilla market until creamy. While stirring, pour in the oil in a thin stream and then stir in the yoghurt.
Mix the flour and baking powder, sift into the mixing bowl and knead in. The result should be a smooth, firm dough that does not stick to the fingers as it will be rolled out later. Let the dough rest in the refrigerator while the filling is made.
For the apple filling:
Wash the apples, cut in half, quarter and remove the core. Cut the apple quarters again and cut into fine cubes. Pour into a saucepan and mix with lemon juice and zest, sugar and cinnamon according to your personal taste. Simmer over low heat while stirring constantly and, depending on how much salft the apples give off, add a little more water. If you like, you can now fold in the (pickled) raisins.
At the end, the liquid should be completely simmered so that the filling cannot leak out during baking.
Preparation:
Now divide the dough into 5 equal pieces on a floured work surface and shape into balls. My dough balls each weighed 176 g. The first ball of dough is now rolled out the size of a plate - about 20 cm in diameter. With a knife you cut halves and these into quarters.
Each individual quarter of the dough is now cut twice with the knife; along both straight lines. The incisions at the tip must NOT touch each other! Place approx. 1 teaspoon of the apple filling on each incised quarter of the dough, from the tip lengthways to the middle. It`s very simple - but difficult to describe. Therefore, I will create a step-by-step guide so that the photos make it clearer what is meant.
Now first place one side of the dough over the filling and then fold over the other side. Carefully press the straight side with your fingers and simply cut off the excess dough.
Also roll out the other dough balls and fill them until the dough and filling are used up. Of course, you can also form larger balls of dough and thus get larger apple pockets.
Place the filled blanks on a baking sheet lined with baking paper. Please leave a little space in between, as there is baking powder in the dough and the apple pockets will rise a little while baking.
Bake at 180 ° C for 15-20 minutes until golden.
Then take the tray out of the oven and place the dumplings on a wire shelf to cool. Push the next tray straight into the oven until all the apple pockets are baked.
To serve, dust with powdered sugar and enjoy.
TIP:
A scoop of vanilla ice cream or cream tastes delicious with it!
The apple turnovers are crispy fresh from the oven.
Leftover apple pockets can be stored in a biscuit tin or tuppi tin. The dough then becomes a little * crumbly *, but this does not detract from the good taste.

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