This is another of those central-Kansas Mennonite items--a type of turnover. The recipe was published in Heritage of the Great Plains, the journal published at Emporia State University. (These may be frozen without cooking. If frozen, do not thaw before baking.)
- 1 cup whipping cream
- 1 cup butter (softened)
- 2 cups flour
- 4 or 5 tart apples
- Sugar and cinnamon
The published recipe called for apple filling, which is fine, but I like to use other things. For instance, my Pixwell gooseberries (an old NDAC release) produce so well that I can them, and the canned gooseberries, thickened with a little cornstarch, make a great filling for Hemetschwenger. Or here's another idea: make a sauce of ground cherries, sugar, and cornstarch. This filling tastes a little peachy.
- Pre-heat oven to 350o.
- Mix the pastry ingredients--mixing the cream and butter first, then the flour, until a ball forms.
- Roll out the dough, half of it at a time, and cut it into squares.
- Peel and chop the apples, season with sugar and cinnamon.
- Fill the turnovers with fruit, close them, and put them on a baking sheet.
- Bake for 25-30 minutes.
- Roll the Hemetschwenger in sugar and cinnamon while they are still warm.