Apple turnovers Russian way

Finding a wright recipe for apple turnovers became a historic experience for me. For years I used to make an yeast dough for turnovers. I made myself, I bought a various types of dough from the store. Today, I decided to make a very simple recipe recommended by one of the cooking groups on Russian social web site. I love to bake with farmer's cheese or ricotta cheese. I always have a fun testing new recipes with ricotta cheese. Here's one more successful recipe for apple turnovers, which we used to called "pirozhki".

Make 35 medium size turnovers ("pirozhki")

Dough
1 & 1/2 cup ricotta cheese
1 cup sugar
9 tablespoons milk
9 tablespoons vegetable oil
3 teaspoons baking powder
3 or 3 & 1/2 cups all-purpose flour

Filling
5-6 large apples, peeled and diced
1 cup sugar
1 tablespoon lemon juice
2 tablespoons bread crumbs
1 cup raising or dry cherries (optional)

Place ricotta cheese and sugar in a big bowl. Stir together, add milk and vegetable oil. In a separate bowl mix flour with baking powder. Mix in flour mixture: 1 cup at a time until dough pulls away from the sides of the bowl and does not stick to your hands.

Prepare filling. Mix together apples, sugar, lemon juice, bread crumbs and raisins.
Preheat the oven to 350 degrees F (180 degrees C).
Place the dough onto floured surface and cut into 1 inch pieces. Roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the apple filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
Line two baking sheets with aluminum foil, lightly spray with non-stick cooking spray. Place the pirozhki onto the baking sheet, leaving a little bit of room between them for them to grow. Bake for 20-30 minutes in the preheated oven, or until golden brown.

I keep the Russian version as it is: