Apple Cinnamon Turnovers in Sour Cream Pastry

For Sour Cream Pastry: Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.

Pour sour cream and cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

For Filling: Combine flour, cinnamon and brown sugar well. Add the apple wedges and melted butter and toss together well.

Roll the dough out in 6 inch squares. Divide apple filling and share among the pastry squares placing it on one half of the square. Brush the edges of the pastries with an egg wash of 1 egg beaten together with 2 Tbsp water or milk.

Fold the pastry over the filling and press the edges together slightly to seal. Brush the tops of the pastries with the egg wash and sprinkle them with turbinado sugar.

Place the pastries on a parchment lined cookie sheet and chill for 20-30 minutes in the refrigerator before baking in a preheated 400 degrees F oven foe about 20 minutes until they are evenly golden brown.

Delicious on their own or served warm with whipped cream or ice cream.