5 – 10 apples (Cortland, Harlson, or Granny Smith)
1 cup white sugar
Peel and cut all apples into 1/8ths
Sauté in skillet until soft.
Mix/Blend together, then add sugar to taste along with cinnamon.
Allow to cool before filling pastries.
8 oz (1 C) butter
8 oz pkg of cream cheese
2 C flour.
Pulse or blend together the butter, cream cheese and flour until forms a ball.
Refrigerate for at least an hour.
Cut in fourths. Then roll out sections thinly (approximately an 1/8″ thick) .
Cut with a square cookie cutter.
Add 1 T of apple filling in the center, then pinch one corner to its opposite corner and put on cookie sheet.
Bake at 350-400 degree oven until golden brown.
Drizzle with butter cream icing
1 cup powdered sugar
2 T room temperature butter
1-2 T heavy cream
1 tsp. vanilla
Blend and drizzle on top of warm turnovers
I had a blast picking apples at Minnetonka Orchards! Here are a few of my favorite photos from the day: