A couple weeks ago, we went to visit my sister-in-law and her family in Black Mountain. I fall in love with the mountains of NC every single time I visit. Air is crisp and fresh. Winding roads give you a different view each time you turn a corner with a punch of green. Can’t get enough of it. It just got better when they took us to apple picking to a farm on one of those curvy roads. My first time, if you can believe! Had a blast and came home with lots of apples.
We even had the tools to pick them apples!
All these apples you see sent to the grinder with the help of these little hands under their curious gazes:
All that apple grind collected in a bucket, then wrapped in a cheese cloth, put under the press:
Then…Yes! All that sweet apple juice!
What would you do with all those apples?
Baked Apple Turnovers (Elmali Pogaca)
- 1.5 cup vegetable oil
- 1 cup of plain yogurt
- 20-22 oz of all purpose flour(more if needed)
- 1 teaspoon baking powder
- A pinch of salt
- 4 large apples
- 12 tablespoons of sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon vanilla extract
1. Preheat the oven to 350-degrees. To make the filling: Peel and grate the apples. In a wide pan, cook the apples together with sugar until all water is gone and they are cooked. Turn the heat off, add vanilla and cinnamon.
2. Whisk vegetable oil and yogurt in a big mixing bowl until well combined.
3. Gradually add flour, until a dough forms and does not stick to the walls of the bowl. Cover and let it rest for 20 min.
4. Divide the dough in 20 or 22 balls. Flatten each ball into a disc in your palm (about 4 inch diameter or so), put a heaping teaspoon of the filling on one half, cover the other half over it and pinch the edges to make sure the dough closes.It will look like a half moon.
5. Put the turnovers on a parchment or Silpat lined baking sheet, bake for 30-40 minutes or until golden brown.
6. Once it cools, dust with powdered sugar and serve.