Molasses apple turnovers
A few days ago, Alex was talking about the molasses Bear Paw cookies he loved as a kid. I was half listening, half answering Three Times a Day Facebook messages. A lot of you were asking for a recipe with apples.
I thought to myself that apples and molasses would make a perfect compote. The taste is subtle, but still very intriguing. I hope you guys enjoy it!
- ServesServes 6
- Prep time20 min
- Cook time25 min
- FreezingNe se congèle pas.
For the dough
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 cup salted butter, cubed
- 1 1/2 tablespoon sugar
- 1 tablespoon almond milk
Replacement optionsor dairy milk
- 1 egg
- 1 beaten egg, for assembly
For the compote
- 6 apples, peeled and diced
- 1 tablespoon molasses
- 1 tablespoon sugar (or more, to taste)
- 2 tablespoons water
- Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Set aside.
- Combine the flour, sugar, and butter in a stand mixer until the texture resembles breadcrumbs. Add the egg and milk and knead until the mixture holds together. Refrigerate.
- Place all the compote ingredients in a saucepan and cook over medium heat until apples are soft. Using a hand mixer, purée the mixture. Let cool.
- Roll out the dough on a floured work surface, then cut it into 12 rectangles.
- Place 6 rectangles on the baking sheet. Spread each rectangle with beaten egg. Add 1 tbsp of the compote mixture to the centre of each rectangle. Top with another piece of dough.
- Spread beaten egg on each turnover and press the edges closed with a fork.
- Bake for 25 minutes or until the turnovers are golden brown.