Chebe Apple Turnover Recipe
1 pkg. Chebe Cinnamon Mix
2 tbsp butter
3 tbsp. applesauce
3 tbsp milk
1 egg *edited*

2 tablespoons lemon juice
4 cups water
4 small apples -peeled, cored and sliced
2 tablespoons butter
1/2 cup brown sugar
1 teaspoon apple pie seasoning (or pumpkin pie mix)
1/2 tsp nutmeg
1 tsp vanilla
1 tablespoon cornstarch
1 tablespoon water

1 egg, mixed, for egg wash optional
sugar (optional)

Combine dough ingredients in a bowl and knead until you have a firm ball of dough. Reserve.

Put sliced apple in water with lemon juice. Melt butter in cast iron pan and toss drain apple slices into pan and saute for two minutes. Add seasonings, and brown sugar and heat for two more minutes, stirring occasionally. Add vanilla. Mix cornstarch and water together completely and then add to pan. Let thicken and remove from pan.

Preheat oven to 375 degrees.

Take half of chebe dough and roll out between a gallon size cut open ziploc bag with the sides cut out. Cut out squares of dough and use ravioli press to make turnovers with crimped edges. I line my press with saran wrap or a cut open sandwich bag. For variety you can cut out some squares of dough and put filling in the middle and fold each corners of the dough in so they meet in the middle, forming packages.

Spray cookie sheet with butter flavored cooking spray and place turnovers on the sheet. Baste them with egg wash and sprinkle lightly with sugar. Bake for 25-30 minutes or until golden brown.

Serve with a scoop of vanilla ice cream if desired. YUM YUM YUM!