Recipe and photos courtesy of Book of Yum
- 1 package (7.5 oz) Chebe Cinnamon Roll Mix
- 2 Tbsp butter
- 3 Tbsp applesauce
- 3 Tbsp milk
- 1 egg
- 1 Tbsp egg mixed with 2 water, for egg wash (optional)
- sugar optional
- 2 Tbsp lemon juice
- 4 cups water
- 4 small apples -peeled cored and sliced
- 2 Tbsp butter
- 1/2 cup brown sugar
- 1 teaspoon apple pie seasoning or pumpkin pie mix
- 1/2 tsp nutmeg
- 1 tsp vanilla
- 1 Tbsp cornstarch
- 1 Tbsp water
Combine dough ingredients in a bowl and knead until you have a firm ball of dough. Reserve.
Put sliced apple in water with lemon juice. Melt butter in cast iron pan and toss drain apple slices into pan and saute for two minutes. Add seasonings, and brown sugar and heat for two more minutes, stirring occasionally. Add vanilla. Mix cornstarch and water together completely and then add to pan. Let thicken and remove from pan.
Preheat oven to 375F. Take Chebe dough (half of it at a time) and roll out between a gallon size cut open ziploc bag with the sides cut out. (Two sheets of waxed paper also work.)
Cut out squares of dough and use ravioli press to make turnovers with crimped edges. (I line my press with saran wrap or a cut open sandwich bag.)
Put filling in the middle and fold each corners of the dough in so they meet in the middle, forming packages. (Do not allow filling to reach the edges of the dough.)
Spray cookie sheet with butter flavored cooking spray and place turnovers on the sheet. Baste them with egg wash and sprinkle lightly with sugar. Bake for 25-30 minutes or until golden brown.
For variety you can cut out some squares of dough, folding over the fruit in the shape of a rectangle or a triangle.
Serve with a scoop of vanilla ice cream if desired. YUM YUM YUM!
Recipe courtesy of Book of Yum