Apple-Cheddar Turnovers
Recipe By : Wisconsin Milk Marketing Board
Submitted to the WMMB by Shirley Nagel - Deerbrook, Wisconsin
Makes : 18

2 pkg dry yeast
1/4 cup warm water, 110 to 115 deg
1/3 cup butter
1/3 cup sugar
1/2 cup shredded sharp cheddar cheese( 2 oz)
8 oz sour cream
1 egg -- beaten
3 1/2 - 4 cups flour
1 1/4 cups apple pie filling
1 cup powdered sugar
1/2 tsp vanilla
1 - 2 tsp milk

Soften yeast in warm water. Heat butter, sugar, and 1 tsp salt just till warm (115 - 120 deg), stirring constantly. Add cheese, stirring until melted. Pour into a large mixing bowl; stir in sour cream and egg. Stir in 1 1/2 c flour; beat well. Stir in yeast. Add remaining flour. On a lightly floured surface, knead 2 minutes. Cover; let rest 10 minutes. Roll half of the dough into a 12 inch square. Cut into nine 4-inch squares. Place about 1 tablespoon filling atop each square. Fold dough over to form triangle; seal edges. Place on greased baking sheets. Repeat with remaining dough. Cover; let rise in a warm place till double (20 minutes). Bake in 350 deg oven for 10 to 12 minutes. Remove to wire rack. Combine powdered sugar and vanilla. Stir in milk to make of spreading consistency. Spread atop warm pastries.