Apple Walnut Turnovers

Considering I made two lovely desserts that are things that aren’t particularly my favorite type of dessert, I needed to make something for myself for Christmas! Walnut Apple Turnovers it is! I whipped up some of my Perfect Pie Crust from the last holiday celebrations as the base rather than using some sort of pre-made crust or puff pastry. I used a filling of apples and walnuts and spices.

 

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Apple Walnut Turnover Filling

3-4 apples, finely chopped
1 1/2 tablespoon brown sugar
1/2 teaspoon cinnamon
Pinch of nutmeg
4-6 tablespoons finely chopped walnuts
Pinch of kosher salt
1 teaspoon cornstarch (or flour mixed with a bit of watter)
1 large egg
1 package of pastries or 1 recipe of pie crust

Preheat oven to 400°F.
In a food processor, combine chopped apples, brown sugar, cinnamon, nutmeg, walnuts, salt, and cornstarch. Pulse several times, until the mixture resembles a very coarse meal. (I just mixed mine together with a spoon and made sure all the apples and walnuts were chopped fine enough before hand that they didn’t need a processor.)
In a small bowl, make an egg wash by scrambling the egg with 1 teaspoon of water. Fill another small bowl with plain water.
On the countertop, set out one pastry or cut pie crust. Place one heaping tablespoon of filling in the center. Using a pastry brush or your fingertip, paint the edge of the pastry with water all the way around. Fold the disco in half, bringing the edges together to seal them in a half-moon shape. Crimp the edge with a fork to ensure a good seal.
Place the turnovers on the baking sheet, and repeat until all of the crust is filled. Paint each with the egg wash. Bake at 400°F for 14-15 minutes, until the discos are nicely browned (I ended up broiling them for 2 extra minutes after that to get them browned well).
Serve hot or at room temperature!

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