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Apple And Wisconsin Cheddar Turnovers



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1/2 oz. active dry yeast
1/4 cup warm water (110°F - 115°F)
1/3 cup butter
1/3 cup sugar
1 tsp. salt
1/2 cup Aged Wisconsin Cheddar cheese, shredded (about 2 oz.)
8 oz. sour cream
1 egg, slightly beaten
3 1/2 - 4 cups flour, divided
1 1/4 cups apple pie filling
1 cup powdered sugar, sifted
1/2 tsp. vanilla
1 - 2 tsp. milk


  1. 1
    Soften yeast in warm water. In a large saucepan, heat 1/3 cup butter, 1/3 cup sugar, and 1 tsp. salt just until warm (115° - 120° F) and butter is almost melted, stirring constantly. Add cheese, stirring until melted. Pour into a large mixing bowl. Stir in sour cream and egg; mix well. Stir in 1 1/2 cups of the flour; beat well. Add softened yeast; stir until smooth. Stir in the remaining flour. Turn out onto a lightly floured surface; knead 2 minutes. Cover and let rest 10 minutes. Roll half of the dough into a 12" square. Cut into nine 4" squares. Place about 1 tbsp. apple pie filling in the center of each square. Fold dough over to form triangle; seal edges well. Repeat with remaining half of dough.
  2. 2
    Place pastries on greased baking sheets; cover and let rise in a warm place until double (about 20 minutes). Bake at 350°F for 10 to 15 minutes or until lightly browned. Remove from baking sheets to wire rack.
  3. 3
    Meanwhile, for frosting, in a small mixing bowl combine powdered sugar and vanilla. Stir in enough milk to make of spreading consistency. Spread on warm pastries. Serve warm or cooled.

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cuisines North & South American
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