Tea Blog

Irresistible warm flakey crust with an apple pie filling sure to delight. Oolong adds a fruity note to this and helps to highlight the apple. Take a few minutes out of your day and prepare something that will not soon be forgotten.

1 cup water
1 tbsp Oolong tea (Iced tea can be used also)
4 large granny smith apples (6-7 cups diced)
2 tbsp cornstarch
¾ cup sugar
1 tbsp cinnamon
1 tsp fresh grated nutmeg
Pinch of salt

Heat the water to 190°, steep the tea for 4 minutes, then remove the tea. Peel, core, and dice up the apples into about ½ inch pieces. Combine the apples with the cornstarch, sugar, cinnamon, nutmeg, tea water, and salt. Cook in a large sauce pan over medium high heat for 5-7 minutes. Cook just until it comes to a boil and the sauce thickens. Remove from heat, transfer into a bowl and chill for at least one hour.

Preheat the oven to 450°

2 pkgs prepared pastry dough
1 egg
1 tsp milk or cream
Raw sugar for dusting

The most important rule when working with pastry dough is KEEP IT COLD! If you do this, it will turn out perfect every time. Prepared pastry is found in the dessert section of the freezer at the grocery store. The packages used here had 2 pastry sheets in them.

Allow the pastry to thaw in the fridge overnight. Have a sheet pan and wax paper or plastic wrap at the ready. Take the thawed dough one pastry sheet at a time out of the fridge. Using a rolling pin, roll it out a few inches on each side as well as smoothing out the crease lines where it was folded.

Cut into 4 equal pieces and lay on the baking sheet. Cover each layer of pastry with the plastic wrap or wax paper. Place the sheet pan in the freezer to keep it cool while doing the same thing with each of the remaining 3 sheets. Once all of the quartered sheets have cooled for a few minutes in the freezer take them out along with the chilled apple filling.

Crack the egg into a bowl adding in the milk and mixing until it resembles a scrambled egg mixture. Take each quarter of pastry and place about a ½ cup of the apple filling in the center. Brush a small amount of the egg mixture onto two adjoining sides of the pastry. Fold the pastry in half on the diagonal, creating a triangle. Press the sides that meet together with a fork. Then cut off any excess that may remain. Place onto a baking sheet and sprinkle with raw sugar. Depending on how fast this can be accomplished and the temperature of the house, it may be necessary to place them in a freezer or fridge intermittently while the others are being prepared.

Once completed, place into a preheated oven and cook for 15-20 minutes or until pastry is golden and flakey.

This recipe makes 16 turnovers.

See more of Janet Sanchez’s articles here.

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