Hemetschwenger Apple Turnovers Mennonite Recipes

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 TURNOVERS

Steps:

• Preheat the oven to 400 degrees.
• Cut the pastry into 6 equal squares. Place the cut dough on a large baking sheet covered with parchment paper (for easy clean-up) and keep in the refrigerator until ready to fill.
• Toss the apples, brown sugar, flour, cinnamon, nutmeg and cloves together in a bowl. Allow this to sit for 10 to 15 minutes so that the apples can juice a little.
• Remove the dough from the refrigerator and portion out the apples onto the dough squares. Place the apples so that they are in the center of one-half of each square on the diagonal.
• Make an egg wash by beatiing the egg and water together. Brush the sides lightly with the dough wash. Fold the dough over the apples and line up the corners to create triangles. Press to seal. Brush the tops with the egg wash and sprinkle with sugar.
• Bake for 15 to 20 minutes or until evenly golden.

HEMETSCHWENGER - APPLE TURNOVERS (MENNONITE)

Steps:

• Preheat oven to 350°.
• Mix the whipping cream and butter together until well blended.
• Add the flour. Mix until the dough comes together and can me formed into a ball. Dough should not be too sticky, If it is, add more flour as you mix, 1 teaspoon or a good pinch at a time. DO NOT OVER MIX!
• Divide dough in half. Shape each half into flat ovals. Wrap in plastic wrap and refrigerate for one hour.
• Lightly flour your rolling surface and rolling pin.
• Roll each half into a 12x12 square. A lightly dusting of flour as needed to prevent sticking.
• Using a pizza cutter, cut into 9 squares. Each square will be 4x4.
• Place each square on a cookie sheet. Add a spoonful of apples, Sprinkle with cinnamon sugar.
• Pick up all 4 corners and bring to the center and twist to form a knot.
• NOTE: ***Freeze at this point and bake later. DO NOT THAW first before baking.
• Bake for 25-30 minutes. They will brown slightly on the bottom. Filling will be bubbly and apples tender. * Baking time may need to be adjusted if baking from frozen state.
• Remove from cookie sheet promptly and roll in cinnamon sugar.
• Serve warm or set aside to cool. Best flavor when serve warm.
• A small scoop of vanilla ice cream would put this over the top!

APPLE TURNOVERS

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.