So today’s recipe is a result of one of those late evening “I need desert” moments. My husband had a rotten day yesterday. He’s not a big talker, especially about things that stress him out. For me repeating the story of what’s bothering me at least three times to at least three different people makes me feel better. My husband, not so much. But that’s ok, because when he’s had one of those days, desert and mindless TV does the trick.
So it was about 8, the kids were both in bed, and my husband was like “I NEED desert”. There was nothing in the house but Chips Ahoy, and while they have there place, they do not compare to my baked goods. So of course I offered to bake my husband something. Since it was already 8 and we generally try to go to bed at 9 it needed to be something I could make quickly.
Flash on inspiration! I can whip up a batch of pie dough in less then 10 minutes and don’t need to look at a recipe anymore. (After all I did make pie dough like 90 gazillion times while developing my recipe for the blog.) So I made the dough (8 min, including clean up.) tossed it in the fridge to chill. Took a shower. Came back, rolled it out, and rolled it up cinnamon roll style with lots of butter, sugar, brown sugar and cinnamon inside, and folded up the ends. Quick egg wash, and in the oven (10 min)!
It was ugly. But it was amazing delicious!
While my husband and I sat and ate it we talked about how I could make it look pretty and thus turn it into a “real” recipe. The next day I tried balls, because little balls would be cute, like Mexican wedding cookies or doughnut holes. (Oh my as I write this I realize I surely need to figure out how to make doughnut holes!) Plus a ball that bursts with cinnamon and sugar as you bite it…come on amazing, right? So I melted butter, mixed in sugar, cinnamon, etc. and chilled it so that it reformed. Scooped little butter-sugar-cinnamon balls out with a spoon and rolled dough around it.
Again, ugly, but super delicious. The balls totally burst in the oven and kind of flattened into this oblong not quite cookie shaped thing. I believe the steam or melting butter-sugar caused this all to happen, as the balls were fully sealed and there was no room for melting of the filling or anyway for the steam to escape.
Another day, another version, a mock turnover. Pretty, but stuff-able. Rolled the dough out. Stuffed it with the afore mentioned butter-sugar-cinnamon stuff. Folded it into pretty triangle shape. Decided it looked like a turnover. I was sure to cut slits in the top for the steam or whatever to escape. And…
Sort of success.
Much prettier… but the filling totally bubbled out of the top. Must I cut down on the filling??? NOOOO!!
But yes. I cut down on the filling, and while you do still run the risk of bubble over (use parchment paper under these puppies) you won’t end up loosing a half a stick of butter while baking.
So finally success, tasty, pretty, mock turnovers. Now your turn, get baking!
Cinnamon Pie Crust “Turnovers”
By: Michelle, www.feedmeimhungry.com
Pie crust with a cinnamon roll type filling folded into a turnover shape.
- 12 tbsp. salted butter (11/2 sticks)
- 2 1/2 cups all purpose flour
- 1 tbsp. white sugar
- 1/4 tsp. kosher salt
- 2/3 cup to 1 1/3 cups cream
- 6 tbsp. salted butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 tbsp. vanilla
- 1 tbsp. cinnamon
- 4 tbsp. salted butter
- 10 tbsp. powdered sugar
- 1 tsp. vanilla
- 1 tsp. cinnamon
- Splash of milk
- In a large preferably high sided mixing bowl partially melt butter in the microwave. About 1/3 of the butter melted works well.
- Use an electric mixer to very lightly cream the butter.
- Add all dry ingredients to the bowl.
- Very lightly blend butter and dry ingredients with the electric mixer. This shouldn’t take more then a quick blend. Mixture will be fairly dry and ‘pebbly’ looking.
- Add 2/3 of the cream and blend until mixed using the electric mixer. Do not over mix. The mixture will still be ‘pebbly’ but much moister and stick together some. You may need to take a rubber spatula and clear the beaters of the mixer.
- Continue adding up to 1/2 cup more cream gradually until desired consistency is reached. The dough will get moister the more cream you add and stick together better.
- Take the dough from the bowl and gently compact into two balls.
- Tightly wrap each ball in plastic wrap and place in the fridge to chill.
- Chill dough between 30 and 45 minutes before rolling out.
- In a small bowl melt the butter. Add brown sugar, sugar, vanilla, and cinnamon. Mix well.
- Preheat the oven to 350*
- Liberally flour the surface that you plan to work on, sprinkle flour on the dough as well. Roll out the dough into a large rectangle about 1/2 inch thick. Cut into 6 large squares.
- Take one square. Spoon some filling mixture into the center of the square. Fold the corners of the square together to form a triangle. Do not allow the filling to run out. Press the edges of the triangle together to seal.
- In the middle of the triangle add more filling. Fold the corners together to make a smaller triangle. Press the edges again to seal the triangle.
- Place on a baking sheet, preferably on parchment paper. Take a sharp knife and cut three slits in the top of the pastry.
- Bake at 350* for about 30-40 minutes on the center rack.
- Remove from the oven and cool slightly while preparing the glaze.
- In a small saucepan on low heat melt together butter, powdered sugar, vanilla, cinnamon, and milk. Mix until powdered sugar is incorporated.
- Allow glaze to cool slightly then pour over turnovers. Serve warm!