Dairy-free Salted Caramel Apple Turnovers

Hello, lovely contributors and shareholders with MKG!

We're starting a new weekly section to our MKG blog. We'll be posting recipes made with Morven produce, available in the weekly shares. These recipes will be ones made and tested by our volunteers on the farm.This week, in your shares, are delicious Morven granny-smith apples. We'll be making dairy-free salted caramel apple turnovers, using these apples picked by our volunteers!

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Dairy-free Salted Caramel Apple Turnovers

INGREDIENTS

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filling~

• 3 medium-sized Morven granny-smith apples
• 1 1/2 tsp cornstarch
• 1 tsp cinnamon
• 3/4 tsp nutmeg
• handful of raisins
• optional: salted caramel chunks

dough~

• 3 cups of flour (sift)
• 3 1/2 Tbsp confectioner's sugar
• pinch of salt
• 7-8 tbsp olive oil
• water (as needed)

INSTRUCTIONS

filling~

1. Chop apples into small pieces and put in a bowl. Mix apples with cornstarch, cinnamon, nutmeg, and raisins.
   1. You can add more/less of either cinnamon, nutmeg, or raisins based on your preference.
2. Low heat salted caramel chunks in a bit of water in a saucepan/pot. Watch and stir continuously till caramel is right consistency. Take caramel off heat and stir apple mixture into caramel.
   1. Note: You can put as much caramel as you'd like!
3. Put the caramel-apple mixture into the fridge, while we make our dough. This will give the caramel time to settle.

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1. In a large bowl, mix flour, salt, and confectioner's sugar together. Add olive oil slowly as you mix it into the dry ingredients mixture. The mixture will coarse, flaky, and clump up a bit. Now, we can add water as needed to get the right consistency to the dough.
   1. If you've added too much water and the dough is too sticky, you can add a bit of flour to dry it up.
2. Wrap the dough in wax paper and put it into the fridge for at least 20 minutes.

putting it all together~

1. Pre-heat the oven to 400 degrees.
2. Roll out the dough. Cut out circle shapes into the rolled out dough (each turnover uses 2 dough circles -- top and a bottom!)
   1. For this, I used the rim of a drinking glass to make the circular cut-out shape.
3. Put dollops of the caramel-apple mixture on the dough circles and use the other circle to cover them up.
   1. Use a fork to seal the edges of the turnovers!
   2. Cut little slits on the top of the turnovers; the apples/caramel will cook better this way and the turnovers won't explode from steam building up.
4. Lay all of your turnovers onto a cooking tray (on tin foil, if you'd like).
   1. Feel free to put egg wash (one whisked egg + a little bit of water) on the turnovers to help with getting them to an even golden-brown color.
5. Put them into the oven for 15 minutes, or until they are golden-brown.
6. Leave to cool for at least ten minutes, drizzle with caramel (if you'd like!).

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We want to thank you for your continual support of MKG and we hope you have a chance to try out our recipe! If you have any questions or want to let us know it turned out, feel free to comment on this post or send us an email.

Love,

MKG