Supposedly, back in the day, a piece of warm apple pie with melted cheese on top was the bee’s knees. I haven’t tasted it yet. But I feel like I read a whole chapter about it a couple years ago in John T. Edge’s Apple Pie and have been salivating ever since.
If you’re not in the mood to make dough from scratch, please just keep it simple and make an apple tower which could be almost as good if the cheese and the apple are excellent. But there’s nothing quite like pastry. And this filling is pretty awesome.
Adapted from The New York Times Cookbook.
4 tablespoons (1/2 stick) of butter, softened
1 1/2 cups fine, soft homemade whole wheat bread crumbs
1 cup coarsely grated sharp cheddar cheese
3/4 cup all-purpose flour
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon ground cayeanne pepper
Dash of paprika
Combine all the ingredients except the Parmesan cheese in the bowl of a food processor. Process for until the dough starts to come together, about 30 seconds.
Remove the dough from the processor and form it into a flattened rectangle about 1 – 2 inches thick. Wrap the dough in plastic wrap and store in the refrigerator for at least one hour or overnight.
2 medium apples, peeled and cored
1/3 cup sugar
1/2 cup applesauce
1 teaspoon lemon juice
1 teaspoon ground cinnamon
Freshly grated Parmesan cheese
Preheat oven to 350 degrees Farhenhiet.
Grate the apple with a box grater. Squeeze excess moisture out of the grated apple. (Save the juice for a little drink if you wish.) Place apple in bowl along with the sugar, applesauce, lemon juice, cinnamon, and salt. Mix well and set aside.
Roll out the dough on a well floured surface to 1/8-inch thickness. Cut dough into 4-inch squares with a pastry cutter or pizza wheel. Transfer the squares to a parchment-lined baking sheet. Place a generous tablespoon of the apple filling in the middle of each of the squares.
Beat the egg in a small bowl. Paint a bit of the egg wash on the outer edge of each square. Fold each square over into a triangle and gently press the edges together with your fingertips. Seal the triangle with the tines of a fork. Paint more egg wash on the top of each triangle and make a small slit on the top with a serrated knife. Sprinkle each turnover with finely grated Parmesan cheese.
Bake for 35-40 minutes or until golden brown. Allow to cool slightly before serving. Store in an airtight container at room temperature for up to 48 hours.
Yield: 10 turnovers
Prep-time: 1 hour
Bake-time: 35 minutes