This turnover recipe is sure to be a hit at breakfast. It adds a creative touch with a fold-over technique that allows the apple filing to peek through. You can make your own apple filing using your favorite apple pie filling recipe, or you can buy apply pie filling in a can. If you want, you can substitute a different flavor of pie filing like blueberry or strawberry. Once the turnover is assembled it’s glazed with a wash of egg yolk whisked with one teaspoon of water. The glaze gives the turnover a nice, shiny finish and you can dust the top with powdered sugar or regular sugar to add a crunchy sweetness to the crust.
Add all of the dough ingredients to the bread pan in the order indicated and select the dough cycle.
the cycle is complete place the dough on a floured work surface and roll out into a rectangle about 14 inches long and 10 inches wide.
Place the dough rectangle onto a lightly oiled or butter baking sheet. Spoon the filling into the center of the rectangle from top to bottom about 2 to 3 inches wide.
With a knife, cut slits in the dough from the edge of the pie filling to the edge of the dough triangle about one inch apart (see photos)
One at a time, lift the dough strips over the filling and continue to crisscross until you get to the bottom (see photos)
Brush the dough with the egg yolk wash and sprinkle with large grain sugar or wait until after baking and sprinkle with the powdered sugar if you prefer.
Preheat oven to 375°F./190° C. Bake for 30 to 35 minutes until golden brown.
Let rest for 10 minutes and then slice and serve.