Call it a perfect September day if you can hit Royal Farms in Atwood as Honeycrisps, the apple of choice for both eating and baking around this family-owned operation, are coming off the trees and into the farm market ovens commanded by Erin Veliquette and Alla Johnson. Snag these apple lace turnovers still warm, and taste a bit of heaven. Baking them at home is pretty sweet too.
- 1 pound softened butter
- 2 eggs
- 140 grams sugar (approx. 5/8 cup)
- 20 milliliters milk (4 teaspoons)
- 2 tablespoons baking powder
- 1 kilogram flour (approx. 8 cups)
- 4 Honeycrisp apples, peeled cored and sliced
- 5 tablespoons water
- 3/4 cup sugar
- 1 tablespoon cinnamon
- Powdered sugar (enough for dusting)
For the dough: Mix all ingredients together. Refrigerate one hour. Roll dough to a thin crust. Cut into 5-inch squares and then in half to make triangles.
For the filling: Cook all ingredients except the powdered sugar in a fry pan until water evaporates and apples become soft.
Fill each triangle with 2 heaping tablespoons of apple filling, running in a 1-inch strip from the midpoint of the long edge to the opposite tip. Score edges of dough and then “lace” it over the filling. Bake at 350 degrees for 20 minutes. When cool, dust with powdered sugar.