Apple Cheddar Turnovers
|Active dry yeast||2 Tablespoon (Two Packages)|
|Warm water||1⁄4 Cup (4 tbs) (110 To 115 Degrees Fahrenheit)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Shredded aged cheddar cheese||2 Ounce (1/2 Cup, Wisconsin Type)|
|Dairy sour cream||8 Ounce|
|Egg||1 , slightly beaten|
|All purpose flour||4 Cup (64 tbs), divided|
|Apple pie filling||1 1⁄4 Cup (20 tbs)|
|Powdered sugar||1 Cup (16 tbs), sifted|
|Vanilla extract||1⁄2 Teaspoon|
Soften yeast in warm water; set aside.
Heat butter, sugar and salt in large saucepan just until warm (115° to 120°F) and butter is almost melted, stirring constantly.
Add cheese, stirring until melted.
Pour into large bowl.
Stir in sour cream and egg; mix well.
Stir in 1 1/2 cups flour; beat well.
Add softened yeast; stir until smooth.
Stir in as much remaining flour as possible until stiff dough forms.
Turn out onto lightly floured surface; knead 2 minutes or until smooth and elastic.
Cover and let rest 10 minutes.
Roll half the dough into 12 inch square.
Cut into nine 4-inch squares.
Place about 1 tablespoon apple pie filling in center of each square.
Fold dough over to form triangle; seal edges well.
Repeat with remaining dough.
Place pastries on greased baking sheets; cover and let rise in warm place about 20 minutes or until doubled.
Preheat oven to 350°F.
Bake 10 to 15 minutes or until lightly browned.
Remove from baking sheets to wire racks.
Meanwhile, for frosting, combine powdered sugar and vanilla in small bowl.
Stir in milk until frosting is of spreading consistency.
Spread over warm pastries.