This recipe is a twist on the apple turnover in the style of sweet piroshki, a Russian/Ukranian popular street food which is traditionally a savory treat. It is inspired by a recipe by my babushka (grandmother), which uses pastry dough instead of the traditional fried yeast dough.
Dust a cutting board with flour. Place 6 pastry dough squares on the cutting board. We recommend using dough that still a little cold so it’s less sticky, but not frozen. Cut each square piece in half and use a roller to expand and thin each out.
For the filling, the sliced or cubed apples can be used raw without prior baking. Alternatively, cube the apples and bake them for 10 minutes. If you bake the apples, be sure to let them cool down before placing them on the pastry dough squares.
Place the filling atop of the pastry dough square. Add honey and cinnamon. Optional fillings include raisins, vanilla extract, pecans, or crushed walnuts. If the filling is too moist, a teaspoon of crushed biscuit or graham cracker can be sprinkled in the center of the cut dough before placing the filling. Fold each corner towards the center to cover the filling.
Preheat the oven to 375 degrees Fahrenheit. Cover a baking tray with parchment paper. Place the piroshki on the parchment paper.
Use a spoon or a basting brush to top the pastry with a beaten egg. This will add a rosier color to the piroshki while baking. Bake for approximately 20 minutes until they look fluffy and done.
Once the piroshki are out of the oven, sprinkle them with powdered sugar, chocolate powder, or drizzles of honey.