Warm Apple Turnovers with Clotted Cream

Warm flaky turnovers cradle tart apples with cinnamon and a pinch of black pepper, finished with cool clotted cream. They echo Crimped Edge Against the Dark, where Mary sealed pastry before dawn for Cornwall’s tin-mine lunches.

Serves 6

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Ingredients

• 2.5 cups all-purpose flour
• 12 tbsp cold unsalted butter
• 5 tbsp cold water
• 4 medium tart baking apples
• 1/3 cup granulated sugar
• 1 tsp ground cinnamon
• 0.25 tsp black pepper
• 0.5 tsp kosher salt
• 6 ounces clotted cream
• 1 egg

Instructions

1. 1Cut the cold butter into the flour and salt until crumbly. Add cold water gradually until dough comes together. Wrap and chill 20 minutes.
2. 2Peel, core, and dice the apples into 1/2-inch cubes. Toss with sugar, cinnamon, black pepper, and salt.
3. 3Roll the chilled dough to 1/8-inch thickness and cut into six 6-inch squares. Place a spoonful of apple filling in the center of each square.
4. 4Beat the egg and brush the edges of each square. Fold diagonally to form triangles, press to seal, and crimp the edges with a sturdy decorative pattern. Brush tops with remaining egg.
5. 5Bake on a parchment-lined sheet at 375°F for 25-30 minutes until deeply golden. Serve warm with generous spoonfuls of clotted cream.