Combine flour, salt and baking powder in a medium-sized bowl. Set aside.
Remove frozen sticks of butter and grate them using the largest holes of a box cheese grater. Return the butter to the freezer until ready to use.
Use a whisk to mix the sour cream and cold water, Store the mixture in the refrigerator until ready to use.
Add butter to the flour mixture and toss until well incorporated. Pour in the sour cream mixture and stir to combine.
Turn the dough onto a floured surface and pat it into a rough triangle. Fold the dough into thirds, like a letter. Press it out into a rough triangle again and repeat the folding process. It’s important to work quickly so that the butter doesn’t get soft. You should be able to see chunks of butter in the dough.
Divide the dough into two portions. Wrap the portions tightly and put them in the refrigerator for 30 minutes.
While the dough is chilling, peel, core and thinly slice apples.
In a small bowl, combine sugar, cinnamon and cornstarch. Add to apple slices and toss to coat.
Preheat oven to 400℉.
Remove one portion of the dough and roll it into a 10” x 15” rectangle. Cut it into 6 equal squares.
Place ¼ cup of apple filling into the center of each square and top with 1 tbsp deluce de leche. Fold the dough over the top of the apples to create a triangle. Moisten dough slightly and press to seal.
Place turnovers on a cookie sheet. Brush each one with egg wash and dust with a small amount of sugar.
Repeat with the second portion of dough.
Bake turnovers for 20-30 minutes until they are golden brown.
Transfer turnovers to a wire rack and allow to cool.
Hack: Store turnovers at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Hack: To freeze cooked or uncooked turnovers, lay in a single layer on a cookie and allow to freeze. Wrap each tightly and keep in the freezer for up to 2 months. Add an extra 3-5 minutes to the baking time for frozen turnovers.
Remove the label from the can of sweetened condensed milk.
Place the can on its side in a saucepan and add enough water to cover the can plus 1”. Cover the pan with a lid and bring the water to a boil.
Turn the heat to low. Simmer can for 3 hours, rolling it around every 30-40 minutes. Add water, if necessary, to keep the can completely covered.
Use tongs to carefully remove the can from the water. Allow it to completely cool before opening.
Use dulce de leche on ice cream, for cake/pastry filling, spread on cookies, stirred it into your coffee or any other place where caramel would taste good!
Hack: Transfer dulce de leche into a tightly covered container and store in the refrigerator for up to 1 month.
Hack: I suggest using a solid can (not a pull tab) for this recipe to avoid a rupture.
Hack: Don’t have time to watch a pan? Put the can in a slow cooker and cover it with water plus 1”. Set it to low for 8 hours.
Hack: Dulce de leche can also be made in the oven. Simply open and empty the can into a pie pan or similar size pan. Cover tightly with tin foil. Place the pie into a larger pan (so that the pie pan sits comfortably). Fill the larger pan with ¾" of water. Bake in a 425℉ oven for 60-90 minutes,
Did you know? Milton Hershey’s first successful business was not chocolate but caramels. In fact, the Hershey Company was NOT started to make a certain iconic candy bar but to produce chocolate to coat their sister company’s popular caramels! Get some other fun facts here!