Honey Apple Turnovers

(4 servings)

  • 1 Tablespoon dried currants
  • 3 Tablespoons walnuts - finely chopped
  • 1/2 teaspoon ground cinnamon - plus additional for dusting
  • 6 Tablespoons honey - divided
  • 2 large baking apples
  • prepared pie dough for two single-crust 9-inch pies (purchased or homemade)
In a small bowl, combine currants, walnuts and 1/2 teaspoon cinnamon. Stir in 3 Tablespoons honey.

Peel apples and cut each in half lengthwise. Trim away stem and blossom ends. Scoop out core from each half with a melon baller, making a wide hole for filling. Divide honey mixture evenly between apple centers. Divide pie dough into 4 balls.

Roll each into a 6-inch circle about 1/4-inch thick. Lay 1 piece of dough over each apple with filling-side up. Tuck and wrap dough around each apple. Trim dough to fit.

Pinch the edges of dough underneath apples to seal entirely. Combine 1 Tablespoon honey with 1 teaspoon steaming hot water. Stir until honey dissolves.

Brush mixture over tops of dumplings; dust with additional cinnamon. Transfer dumplings to an ungreased baking sheet. Bake at 375F for about 35 minutes, until dumplings are golden.

Remove from oven and drizzle with remaining 2 Tablespoons honey. Serve warm or at room temperature.

Recipe and photo courtesy of the National Honey Board.

Did you know honey isn't only delicious - it's also an effective treatment for minor abrasions and burns.

Mr Breakfast would like to thank SweetHoney for this recipe.

Recipe number 993. Submitted 5/24/2003.