Name: Cherry, peach, and apple turnover bake
Yield: About 30 pastries
Cuisine: Slovak
Ingredients: 2 Eggs; 200 g Butter; 250 g Sour cream; 150 g Granulated sugar; 1/2 tsp Ground cinnamon; 500 g Semi-coarse wheat flour; 1 packet Vanilla sugar (20 g); 200 g Canned cherries; 200 g Canned peaches; 2 Apples; 1.5 tsp Baking powder; 1 Egg yolk

Instructions

Tip: tap a step to mark it as done.

Beat the softened butter with the sugar, vanilla sugar, whole eggs, and sour cream. Mix the flour with the baking powder, then add it and work into a smooth, elastic dough. Place in a bowl and let rest in the refrigerator.
Meanwhile, prepare the filling. Drain the canned or preserved fruit, halve the cherries, and cut the peaches and apples into equally small pieces. Briefly cook the apples in a skillet with a little cinnamon and sugar until softened.
Roll out the chilled dough to about 0.5 cm thick and cut out circles with a cutter. Place fruit filling in the center of each circle, fold in half, and seal the edges well so the filling does not leak out.
Arrange the turnovers side by side in a butter-greased baking dish, alternating the different fillings.
Brush with the beaten egg yolk and bake in an oven preheated to 190 °C (375 °F) for about 30–40 minutes, until golden brown.

Tip: Let the cooked apples cool before filling the pastries, as warm filling would soften the buttery dough. Press the pastry edges together with the tines of a fork to keep them from opening during baking.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 164 kcal
Protein: 2.6 g
Carbohydrates: 23 g
of which sugars: 9.2 g
Fat: 7.2 g
of which saturates: 4.4 g
Fiber: 0.9 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Ovocný koláč s čerešňami, broskyňami a jablkami