There are some food that I was never a big fan of until I got pregnant. I never liked pepper. I wouldn’t put in on anything by itself. I would mix it in when I was cooking but I wasn’t a fan. When I was pregnant I loved pepper. I craved pepper. So weird right?
I would eat avocado sandwiches with cheddar cheese, mustard and salt and pepper almost every day with salt and vinegar chips. I could eat a big bag of chips alone in one sitting. I tried not to oh but I could.
Here are Dorie Greenspan’s Flaky Apple Turnovers with Cheddar Cheese.
The dough is flavorful and flakey. I added a little cheddar cheese to the dough and it elevated them to the next level. I could have left out the apple completely and been just as happy with the pastry and cheese. I sort of did that with the scraps anyways and it was goooood. Don’t get me wrong the apple was good but these are all about the pastry.
Recipe – makes 16
1 c sour cream
4 c all-purpose flour
1 tsp salt
11/2 cups (3 sticks) grated – cold
1/2 c grated old cheddar cheese – cold
In a bowl, combine the sour cream and sugar and set aside. In a large bowl, combine the all-purpose flour and salt. Add the grated butter and mix until the mixture resembles coarse meal and has a crumbly texture. Don’t worry about being through – better to have an uneven mixtures than overworked. Add the sour cream/sugar mixture and gently mix together with a fork using a flipping motion or with your hands. I thought something was wrong ’cause this dough doesn’t come together in a ball it just stays crumbly. It’s ok. It’s suppose to.
Form into a “ball”, divide and wrap in plastic wrap. Wrap and refrigerate for for at least an hour or up to 2 days.
Remove 1 lump of dough and on a floured surface roll into a rectangle about 9×18 inches. Spread your cheddar cheese evenly over the dough. Fold into thirds, like a business letter and wrap again. Refrigerate for at least 2 hours or up to 2 days.
Combine the flour, sugar, cinnamon and nutmeg in a bowl. Add the apples and mix well to ensure the apples are completely coated.
Preheat the oven to 375 F and be sure to have a rack in the top third of the oven and a rack in the lower third of the oven. Line two cookie sheets with parchment paper. Roll out one piece of dough to a thickness of about 1/8 of an inch. With a cutter that is about 4 to 4-1/2 inches in width, cut out circles. I used a bowl and then rolled it out a bit. You should get 8 circles from the dough you have rolled out. You can reroll the scraps and make more turnovers but the recipes says they won’t be as good. I just took the scraps formed them into a ball and bake along side your turnovers. They are damn good.