Apple Foldovers With Apple Glaze Recipes

APPLE PIE FOLD-OVERS

Steps:

• Combine powdered sugar, milk and vanilla in small bowl, mixing well.
• Put drizzle into a small plastic bag, cutting the tip of the bag and drizzle the apple pie fold-overs when ready.
• Combine cinnamon and sugar and set aside until needed.
• Combine apples and water in small saucepan. Cook and stir on high heat until mixture comes to a boil. Reduce heat to low. Simmer 5 minutes.
• Stir in brown sugar, cinnamon and a pinch of sea salt. Simmer 5 minutes. Stir frequently.
• Combine flour and granulated sugar. Stir into apple mixture. Bring to a boil and allow to boil for 1 minute. Stir in butter and set aside keeping warm until needed.
• Heat both sides of the Mission® Super Soft Flour Tortillas on a skillet. This will help the tortilla get some color and finish the cooking process. *Big bubbles can appear and this is normal, they will go down.
• Brush one side of the Mission® Super Soft Flour Tortillas with butter, then sprinkle with cinnamon sugar. Repeat this process for each tortilla.
• Place the buttered and sugared tortilla back on the skillet long enough to get some caramelization of the sugar; giving the tortilla a beautiful golden brown color. Just be careful not to burn the tortilla or burn your hands when you remove them from the skillet. Sugar can cause some pretty bad burns. Repeat this process until you've finished the tortillas.
• Fill un-sprinkled side of tortilla with apples and fold over. Repeat the process until finished and drizzle with the glaze and serve immediately.
• Garnish with fresh berries, mint leaves and whipped cream.

EASY APPLE TURNOVERS

Steps:

• In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
• In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.
• Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 minutes.
• Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
• In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
• Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.

GLAZED CINNAMON APPLES

Steps:

• Peel, core and cut each apple into eight wedges; transfer to a 3-qt. slow cooker. Drizzle with lemon juice. Combine the sugars, flour, cinnamon and nutmeg; sprinkle over apples. Drizzle with butter., Cover and cook on low until apples are tender, 3-4 hours., Serve in dessert dishes with ice cream.

FLAKY APPLE FOLDOVERS

Steps:

• 1. Heat oven to 375. Separate dough into 10 biscuits. Press or roll each to a 4 inch circle.
• 2. In a small bowl, combine sugar, cinnamon and nutmeg. Spoon about 2 tablespoons apples onto center of each flattened biscuit. Spoon 1 teaspoon sugar mixture over apples. Fold dough in half over filling: press edges with fork to seal.
• 3. Dip both sides of each in margarine, then in remaining sugar mixture. Place in ungreased 13 x9 inch pan or jelly roll pan. Bake for 15-20 minutes or until golden brown. Remove from pan to cool. Serve warm or cool.

WARM APPLE POCKET

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, toss apple slices together with sugar, flour, salt, apple pie spice, and vanilla extract until evenly coated.
• Lay pie dough flat on a lightly greased baking sheet. Pile apples on one side of dough, leaving a 1 inch border. Brush border and opposite half side of dough with milk. Fold dough over apples, being careful not to over-stuff or the dough will tear. Fold over edges and pinch together to seal. Cut several small slits in the top of the pocket with a sharp knife, then brush top with beaten egg.
• Bake in the preheated oven for 40 minutes, or until flakey and golden brown. Serve warm, or at room temperature.

APPLE TURNOVERS

Steps:

• Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
• Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
• Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
• To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

APPLE-MAPLE GLAZE

Steps:

• Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.