Maple Glazed Turnovers Recipes

MAPLE GLAZED TURNOVERS

Steps:

• Melt the butter in a medium skillet, add brown sugar and stir until thoroughly combined.
• Add apples, apple juice and raisins, cook over medium heat until apples are softened but still slightly crisp.
• Mix the arrowroot starch or cornstarch with a small amount of water add to the cooked apples, stir in chopped pecans and cinnamon.
• Continue to cook until mixture is thickened and most of liquid has been absorbed.
• Remove from heat, place in a small bowl and place in refrigerator and allow to cool for 30 minutes to 1 hour before filling pastry.
• Meanwhile, lay the sheet of pastry out on counter and allow to thaw for 40 minutes.
• On a lightly floured board, lightly roll out sheet of puff pastry into a square, cut in fourths; beat the egg white with 1 tablespoon water, set aside.
• Divide the cooled apple mixture evenly among the 4 squares of pastry, leaving the edges free for crimping.
• Brush the edges of the pastry with the beaten egg white and gently fold the pastry over the apples forming a triangle; with the floured tines of a fork, thoroughly crimp and seal the edges together.
• Place on a ungreased cookie sheet, with a sharp knife, make 2 to 3 small slits in top of turnovers to allow steam to escape.
• Place in 375 degree preheated oven for 15 to 20 minutes or until browned and puffed.
• Mix together the powdered sugar, maple syrup and vanilla; immediately upon removing the turnovers from the oven, brush the tops with the glaze.
• If not serving immediately, transfer the turnovers to a cooling rack and allow to cool before wrapping for storage.
• Serve warm with vanilla ice cream or frozen yogurt.

MAPLE GLAZED TURNIPS

Steps:

• Wash and peel the turnips and cut into 1 inch dice.
• Heat 1 T. of the butter in a skillet over medium heat. Add the syrup, cinnamon, nutmeg, salt and pepper and stir.
• Add the turnips and then add water to a depth of 1/4" in the pan. Bring to a boil, cover, reduce heat and steam until the turnips are tender, about 7-8 minutes.
• Uncover and continue to cook until the liquid has reduced and the turnip pieces are glazed with the syrup and spices. (about 3 minutes).
• Add the remaining butter along with the chopped parsley and lemon juice. Shake the pan to coat the turnips evenly. Season to taste with salt and pepper and serve.