Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Rich Pastry or Puff Pastry
2 cps finely chopped tart Apples
1/2 cp sugar
2 tsp powdered cinnamon
1 tbsp butter or margerine
sifted confectioner's sugar
1 - Prepare pastry.
2 - Roll out about 1/8 inch thick.
3 - Cut in 4-inch squares.
4 - Place about 1/4 cp chopped apple in center of each square.
5 - Mix sugar and cinnamon.
6 - Sprinkle over apples.
7 - Dot with butter or margerine.
8 - Brush edge of pastry with cream.
9 - Fold over in tirangles.
10 - Seal edges well by pressing with fingers or with tines of fork..
11 - Cut few slits in top let steam escape.
12 - Start oven at hot (450 degrees F.).
13 - Covere with baking sheet with aluminum foil.
14 - Place turnovers on sheet.
15 - Bake 25 minutes or until nicely browned.
16 - Remove from oven, sprinkle lightly with confectioner's sugar.
17 - Serve warm or cold.
Makes 8 to 12 turnovers.
Your favorite pastry may be used in place of Rich or Puff Pastry,
Berry Turnovers: Use recipe above, Fill with drained cooked, canned
or defrosted quick-frozen raspberries, blueberries, or other
small fruits. Cooked gooseberries and ripe currants make delicious turn-
overs. With berries, omit cinnamon. Use a very small amount of pow-
dered ginger or nutmeg, plus sugar to sweeten.
Peach Turnovers: Pear Turnovers; Plum Turnovers: Use recipe above.
Remove pits and seeds. Cut large fruits into small pieces. Sweeten and
use small amount mixed spices. Serve warm with plain cream, or with-
out, as finger dessert.