A very yummy recipe for apple white cheddar cheese pops.
To make the dough. Cut the butter into 1/2 inch cubes and place in freezer for 15 minutes.
In the bowl of a food processor, combine flour, sugar, and salt. Pulse to mix. Add cold butter to flour mixture and pulse several times until mixture resembles course crumbs.
Add cheese and buttermilk to the bowl and pulse until combined.
Add 4 tablespoons of ice water and pulse. If the dough has not come together, add one additional tablespoon at a time until it holds together.
Transfer dough to a floured surface and form into a 8 inch disk. wrap in plastic wrap and refridgerate for 30 minutes.
Preheat over to 400 degrees F. Have ready a large baking sheet.
To make the filling, Mix all filling ingredients together in large bowl.
Cut dough into 16 equal potions
Roll each dough portion into an 4 inch round. Spoon 1/16 of apple filling onto one side of dough, Brush the edge of dough with egg wash.
Fold dough over and seal, Crimp the edge with your fingers, sprinkle the tops with coarse sugar.
Place turnovers on baking sheet and bake for 25-30 minutes or until crust is golden brown.