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LITTLE APPLE TURNOVERS




Source of Recipe


Michigan Apple Committee


List of Ingredients




1 (21-oz.) can apple pie filling
2 tsp. butter
2 large Granny Smith apples, peeled, chopped
2 tbsp. dried currants or cranberries, optional
1 tsp. apple pie spice (or cinnamon)
2 tubes (12-oz. each) refrigerated buttermilk biscuits
1 tbsp. milk
1 tbsp. sugar


Recipe



Place pie filling in a small mixing bowl. Using a pastry blender or two table knives (crisscross motion), cut canned apple slices into small pieces. Meanwhile, melt butter in a small skillet over medium-high heat and stir in chopped apples. Saute until tender.

Heat oven to 400 degrees. Stir sauteed apples into pie filling, along with spice and dried berries, if using.

With a rolling pin or heel of the hand, flatten each biscuit to about 1/8-inch thickness and 4-1/2 inches in diameter. Place a rounded tablespoon apple filling in center of each flattened biscuit. Moisten edges with milk and fold in half. Crimp edges with fork and prick tops two times. Place on an ungreased cookie sheet. Sprinkle with sugar.

Bake 10 minutes at 400 or until golden brown. Serve warm or cold. Serves: 20 mini-turnovers