APPLE TURNOVERS
Forgo bakery-made sweets and try making your own apple turnovers at home. It's easier than you think!
Provided by Annalise Sandberg
Categories Dessert
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- In 2-quart saucepan, heat apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly.
- Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square. Cut into 4 smaller squares.
- Brush each square with egg wash; spoon apple mixture onto center of each. Fold each in half diagonally to form a triangle; press edges together to seal. Use back of fork to crimp edges. Transfer to cookie sheet; brush with egg wash. Use sharp knife to cut a few vents into each turnover.
- Bake 25 to 30 minutes or until golden.
Nutrition Facts : Calories 610, Carbohydrate 77 g, Cholesterol 60 mg, Fat 6, Fiber 3 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 44 g, TransFat 6 g
APPLE TURNOVERS
Provided by Ina Garten
Time 40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.
- Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.
- Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.
APPLE TURNOVERS
Not sure how to make apple turnovers? Give this traditional recipe a try. It makes a dessert that's both tender and flaky, with apple pie-like filling and a thin, white glaze. I freeze the extra turnovers and warm them up in the microwave. They're great with coffee. -Dorothy Bayes, Sardis, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12x6-in. rectangle., Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6x4-in. rectangle. Roll dough into a 12x6-in. rectangle., Repeat steps of butter layering and dough folding, ending with a 6x4-in. rectangle. Wrap in plastic; refrigerate for 15 minutes. Roll dough into a 12x6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic; refrigerate for 1 hour., Preheat oven to 450°. Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring often, 5-10 minutes. Remove from the heat., In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover., Bake until golden brown, 17-22 minutes. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.
Nutrition Facts : Calories 466 calories, Fat 25g fat (15g saturated fat), Cholesterol 108mg cholesterol, Sodium 496mg sodium, Carbohydrate 58g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
APPLE TURNOVERS
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
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
BAKED APPLE TURNOVERS
Let the kids help with filling and sealing the pastry for these crispy fruit-filled treats.
Provided by SPLENDA® Sweeteners
Categories Trusted Brands: Recipes and Tips SPLENDA®
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Cook apples and water in a medium saucepan over medium heat, covered, stirring occasionally and breaking up apples with the back of a spoon, 10 to 12 minutes or until apples form a coarse puree. Add SPLENDA® Granulated Sweetener and flour; cook 2 to 3 additional minutes, stirring constantly until SPLENDA® Granulated Sweetener dissolves and mixture is thickened. Stir in cinnamon. Spoon apple mixture into a bowl to cool slightly.
- Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray; set aside.
- Unroll piecrusts; cut each one into four wedges. Roll each wedge into a 6-inch circle. Place 3 level tablespoons apple mixture on each circle; moisten edges of dough with water and fold dough over to form a half-moon shape. Crimp to seal, and cut vents to release steam. Place on prepared pan; brush tops with egg white.
- Bake 15 to 20 minutes or until turnovers are browned. Cool turnovers on a wire rack 10 minutes before serving. Serve warm or at room temperature.
Nutrition Facts : Calories 285.5 calories, Carbohydrate 34.3 g, Fat 15.6 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 2.3 g, Sodium 314.7 mg, Sugar 9.8 g
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EASY HOMEMADE APPLE TURNOVERS RECIPE | SWEET PEA'S …
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Cuisine AmericanEstimated Reading Time 8 minsCategory Baking, Breakfast & Brunch, DessertsTotal Time 1 hr 35 mins
- To make the pastry, in a medium-sized bowl, whisk together 2 cups of flour, pecan meal, salt and baking powder and place them in the freezer. Unwrap the frozen sticks of butter, and press the end of each stick into some flour. (This will help give you a grip on the butter while you’re grating it.) Grate the butter by hand on the coarse holes of a box grater into large flakes.
- In a small bowl, combine the sour cream and cold water. Remove the dry ingredients from the freezer and toss the cold flour and butter together until they’re evenly mixed. Add the sour cream mixture to the flour and butter. Using a spatula, fold and pat the mixture until it starts to hold together.
- Divide the dough in half. Place each half in the center of a piece of plastic wrap, and form each piece into a 6 x 6-inch square. Wrap the squares and refrigerate for 30 minutes.
- Remove one square of dough from the refrigerator and use the remaining ½ cup of flour to heavily flour both sides. Quickly roll the dough into a large 10 x 12-inch rectangle. Working with opposite shorter sides (10-inch sides), fold the dough into thirds (like a letter). Use a rolling pin to flatten and widen the dough until it’s about 5 x 12 inches. Again, working with opposite shorter sides (the 5-inch sides), fold the dough into thirds to form a rectangle of about 4 x 5 inches. Wrap the dough in plastic wrap and return to the refrigerator for 30 minutes, or until it’s firm. Repeat with the remaining piece of dough. The dough may be prepared up to this point up to 2 days before using, or up to 1 month before, if kept frozen.
HOMEMADE APPLE TURNOVERS (FROM SCRATCH!) - BROWN …
From browneyedbaker.com
Ratings 53Calories 461 per servingCategory Dessert
- Make the Homemade Puff Pastry: Add the flour, sugar and salt to a food processor and pulse to combine. Add one-quarter of the butter cubes and process in four 1-second pulses. Add the remaining butter to coat the cubes with flour, two 1-second pulses. Transfer the mixture to a medium bowl.
- Combine the ice water and lemon juice in small bowl. Add 3 tablespoons of the liquid to the flour and butter mixture and toss with a rubber spatula until just combined. Toss in the remaining water, then turn the dough out (it will be a shaggy mixture) onto a work surface and press it together with both hands.
- Use the heel of one hand against the work surface to drag a small portion of the dough forward in a short, brisk stroke. Repeat with the remaining dough portions. Gather the dough together (using a bench scraper if it's sticking) and repeat the pressing of the dough a second time. Pat the dough into an 8 by 4-inch rectangle, wrap in plastic wrap, and refrigerate at least 30 minutes.
- Unwrap the dough and place on a lightly floured large piece of parchment paper and roll into a 15 by 10-inch rectangle. Fold the dough lengthwise into thirds. Starting from a narrow end, loosely roll up the dough. Press it into a 6 by 5-inch rectangle.
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