What's for dinner? 9/24

ingrid6 and dreamer, I'd love to share. The dough will look weird when you mix it up but trust me it'll be fine the next day and easy to roll out.

Apple Turnovers
5 cups flour
2 cups plus 2 Tbsp lard 
1 tsp. salt
1 pkg. yeast
1 cup warm water
2 eggs, beaten
3/4 cup evaporated milk
* Dissolve yeast in warm water and let sit 10 minutes. Mix salt with flour. Cut lard into flour and salt until crumbly. Add eggs, evaporated milk and yeast mixture to flour mixture and mix well. Cover and refrigerate overnight. ( I use a pound of lard and 2 Tsp. Solid Crisco because I don't use enough lard to buy an extra pound just to use 2 Tbsp. of it.)
Filling:
14-15 large Granny Smith apples, peeled and diced
1-1/2 cups sugar
1 Tbsp. cinnamon
1 Tbsp. flour
2 Tbsp. instant tapioca
* Cook until thick. Cover and refrigerate overnight.
Next day:
Make a mixture of flour and sugar in equal parts to roll out dough. Take a scoop of dough out of bowl and return rest to fridge. Liberally using sugar and flour mixture, roll very thin. Cut into 4 inch rounds and place on cookie sheet. (I use the Pampered Chef cutter some people use to make  Uncrustables. Just don't use it to crimp, it doesn't work with these.

Place a heaping tablespoon of apple mixture onto a round being careful not to overfill or get on the edges. Cover with another round. Dipping fork into sugar & flour mixture crimp around the edges to seal very well. Dip fork into sugar & flour mixture and poke holes in the center of each. Repeat until all ingredients are used up. (I usually end up with leftover apple mixture.) place cookie sheets in freezer.

When turnovers are frozen pop off cookie sheets and store in freezer in Ziplock freezer bags. When ready to use, bake frozen at 375 degrees 15-20 minutes until nicely browned. Cool and drizzle with an almond flavored glaze. (I mix powdered sugar, a pinch of salt and a dab of butter with cream until desired consistency. I make it thicker than a glaze, flavor it with almond extract and pipe it on in stripes.) 

One recipe makes around 4 dozen turnovers.