0 Ratings
- 16 Servings +
3 cup all-purpose flour
3 tbsp granulated sugar
1 tsp salt
1 cup cold unsalted butter, cut into ½-inch pieces
2 eggs, beaten and divided (1 for dough, 1 for egg wash)
1 cup buttermilk
2 tbsp unsalted butter
6 PEI honey crisp apples, peeled and cored, small dice
0.66 cup granulated sugar
1 tbsp fresh lemon juice
1.75 cup fresh or frozen PEI cranberries
1 tsp cinnamon
0.5 tsp all spice
2 tsp vanilla extract
In a large bowl whisk together flour, sugar and salt. Crumble butter into flour mixture using your hands until butter pieces are the size of a pea. Add beaten egg and buttermilk. Stir together until just combined, transfer the mixture to a clean surface and knead a few times until dough forms into a ball. Divide dough into two pieces, form into discs, wrap with plastic wrap and refrigerate at least one hour or overnight.
While dough is resting prepare the filling. Melt butter in a large pot over medium high heat, add apples, sugar and lemon juice. Cook until they begin to soften, about 8 – 10 minutes, stirring often. Add cranberries and spices, cook for another 5 minutes until cranberries soften and begin to pop. Remove from heat, stir in vanilla extract. Let cool.
Preheat oven to 375°F.
Once dough has rested, roll out dough into a rectangle of 1/8-inch thick. With a pizza cutter or a knife, cut dough into 3 x 4-inch rectangles.
Place one heaping tablespoon of filling in the center of each piece of dough. Brush along the edges with the egg wash, place another piece of dough on top. Seal the edges together with a fork. Place on a parchment paper lined baking tray, 2-inches apart, brush top with egg wash. Repeat with the remaining pieces of dough and filling.
Bake for 30 – 35 minutes, until puffy and golden brown. Transfer to a baking rack to let cool. Enjoy warm or at room temperature.
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