Apple Turnovers With Caramel Sauce And Ice Cream Recipes

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APPLE TURNOVERS WITH CARAMEL SAUCE AND ICE CREAM



Apple Turnovers with Caramel Sauce and Ice Cream image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 6h

Yield 8 servings

Number Of Ingredients 10

3 sweet and tart apples, such as Granny Smith and Golden Delicious, peeled, cored and cut into pieces
1/4 cup sugar or cinnamon sugar
2 teaspoons fresh lemon juice
1 (17.3-ounce) package all-butter frozen puff pastry (2 sheets), thawed (recommended: Pepperidge Farm)
1 egg, beaten, for egg wash
Sugar
Vanilla ice cream, for serving
Caramel Sauce, recipe follows, for serving
1 1/2 cups sugar
1 1/4 cups heavy cream

Steps:

  • For the filling: Put the apples in a medium saucepan and add 1/3 cup water, the sugar and lemon juice. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves. Cover, then reduce the heat to medium-low and simmer until the apples are very tender, stirring frequently, about 12 minutes. Remove from the heat. Gently mash the apples until the mixture is very soft, but still chunky. Cool completely.
  • Position 1 rack in the top third of the oven and 1 rack in the bottom third. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  • For the pastry: Stack the pastry sheets together, and then roll them out on a lightly floured surface to a 15-inch square. Cut the pastry into 9 (5-inch) squares. Put 1 generous tablespoon apple filling in the middle of each square. Lightly brush the edges of each square with the beaten egg. Fold half of the pastry square over the filling, forming triangles. Press and pinch the pastry edges with fingertips or a fork to seal tightly. Chill the turnovers slightly to firm the dough, about 15 minutes.
  • Remove the turnovers from the refrigerator. Make small slits or holes on top of each triangle with a sharp knife or a fork so the steam can escape. Lightly brush the pastry triangles with beaten egg and sprinkle lightly with sugar. Transfer to the baking sheets.
  • Bake the turnovers until golden brown, about 20 minutes. Cool at least 15 minutes before serving. Serve warm or at room temperature with a scoop of vanilla ice cream and a generous drizzle or pour of Caramel Sauce.
  • Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
  • Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
  • Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.

APPLE TURNOVERS



Apple turnovers image

Treat family and friends to these moreish apple turnovers. With an apple and cinnamon filling encased in puff pastry, they're delicious served with ice cream

Provided by Katie Hiscock

Time 1h10m

Number Of Ingredients 8

2 medium-large Bramley apples, peeled, cored and roughly chopped
50g golden caster sugar
½ tsp ground cinnamon
1 tbsp butter
1 Gala or sweet dessert apple, peeled, cored and cut into 1cm dice
320g pack puff pastry
2 tbsp milk to glaze
2 tsp demerara sugar

Steps:

  • Put the Bramley apple, sugar and cinnamon in a small pan with 1 tbsp water. Cover with a lid and simmer over a low heat for 10-15 mins until the apple breaks down and turns into a compote.
  • Stir in the butter and the Gala apple and cook for a further 5 mins, uncovered, until the Gala apple is just soft but retaining its shape, and any excess water has evaporated to make a thick compote around the Gala chunks. Remove from the heat and leave to cool.
  • Heat the oven to 220C/200C fan/gas 7. Unravel the puff pastry sheet out on a work surface, and cut into 4 even rectangles. Divide the apple filling to one side of each of the puff pastry rectangles, leaving a 1cm border. Brush the border with milk and fold over the empty side of pastry over the filling and crimp together. Brush with more milk and sprinkle over the sugar. Make a small steam hole in the middle of the turnovers.
  • Transfer to a parchment-lined baking sheet and bake for 20-25 mins until golden and puffed up. Leave to cool for 10 mins on a wire rack (the filling will be molten when it first comes out the oven) before serving warm with a scoop of vanilla ice cream, or serve at room temperature. Keep for 2 days in an airtight container.

Nutrition Facts : Calories 421 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium

CARAMEL APPLE ICE CREAM



Caramel Apple Ice Cream image

Apple chunks are cooked in butter with apple cider and apple pie spice, then blended into a rich ice cream mixture. When frozen, swirls of caramel topping are drizzled throughout.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 3h45m

Yield 12

Number Of Ingredients 7

2 cups finely chopped, peeled cooking apples, like McIntosh
2 tablespoons butter
1 cup apple cider
¾ teaspoon apple pie spice or ground cinnamon
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 ½ cups half-and-half cream
⅓ cup Smucker's® Caramel Flavored Topping

Steps:

  • Cook apple in melted butter in large skillet over medium heat until tender, about 10 minutes, stirring occasionally. Stir in apple cider and apple pie spice; cover and simmer 5 minutes.
  • Whisk sweetened condensed milk and cream in medium bowl until well blended. Stir in apple mixture. Fill a large bowl about halfway with ice cubes and very cold water. Set the medium bowl containing the ice cream mixture inside the large bowl. Stir until very cold, about 5 to 10 minutes.
  • Freeze in ice cream maker according to manufacturer's instructions. Spread in 8- or 9-inch square pan. Cover and freeze until firm, about 3 hours. Scoop ice cream and mound in pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream back into pan. Cover and freeze until ready to serve.

Nutrition Facts : Calories 241 calories, Carbohydrate 20.1 g, Cholesterol 27.9 mg, Fat 8.9 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 5.7 g, Sodium 85.2 mg, Sugar 17.2 g

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