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Honey
Apple Turnovers
Makes 4 servings.
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1 Tbsp.
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dried
currants
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3
Tbsp.
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finely
chopped walnuts
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1/2
tsp.
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ground
cinnamon, plus additional for dusting
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6
Tbsp.
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honey,
divided
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2
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large baking
apples
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Prepared
pie dough for two single-crust 9-inch pies (purchased or homemade)
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In a small bowl, combine currants,
walnuts and 1/2 tsp. cinnamon. Stir in 3 Tbsp. honey. Peel apples and cut
each in half lengthwise. Trim away stem and blossom ends. Scoop out core
from each half with a melon baller, making a wide hole for filling. Divide
honey mixture evenly between apple centers. Divide pie dough into 4 balls.
Roll each into a 6-inch circle about 1/4-inch thick. Lay 1 piece of dough
over each apple with filling-side up. Tuck and wrap dough around each
apple. Trim dough to fit. Pinch the edges of dough underneath apples
to seal entirely. Combine 1 Tbsp. honey with 1 tsp. steaming hot water.
Stir until honey dissolves. Brush mixture over tops of dumplings; dust
with additional cinnamon. Transfer dumplings to an ungreased baking sheet.
Bake at 375°F for about 35 minutes, until dumplings are golden. Remove
from oven and drizzle with remaining 2 Tbsp. honey. Serve warm or at room
temperature.
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