Waffled Turnover Recipes

APPLE TURNOVER

Steps:

• For the apple filling: Melt the butter in a saucepan over medium heat. Add the brown sugar, cinnamon and apples and cook until the apples are caramelized and have started to soften, 10 to 15 minutes. Transfer to a bowl and let cool, then keep in the refrigerator.
• Preheat the oven to 400 degrees F (200 degrees C).
• For the turnover: Roll out the puff pastry to 10 by 10-inch square with a 1/8-inch (3mm) thickness on a lightly floured surface. Transfer to a large baking sheet lined with parchment paper. Spoon the apple filling over half the pastry, leaving a border around the edge. Beat the eggs with 1 teaspoon water for the egg wash. Brush the edges of the pastry lightly with some of the egg wash. Fold the pastry over the filling to form a triangle. Press the edges to seal and enclose the filling completely, then press with the back of a fork to make a tight seal. Using a small knife, cut two 1/2-inch-long slits in the top of the crust. Brush the top with the egg wash.
• Bake the turnover until the crust is puffed and golden and the juices are bubbling through the slits in the crust, about 25 minutes.
• Sprinkle the turnover with the confectioners' sugar. Turn the oven to broil, and cook until the sugar is caramelized, watching it closely so it doesn't burn. This will give the turnover a browned crust. Carefully run a metal spatula under the turnover to loosen and transfer to a wire rack to cool slightly.
• To serve, cut the turnover into wedges and serve warm with a dollop of cheese, yogurt or ice cream.

WAFFLED TURNOVER

Steps:

• Preheat a large square Belgian waffle iron.
• Unroll the puff pastry sheets and cut each evenly into 4 squares. To assemble, roll out 1 square of puff pastry with a rolling pin into at least a 5-by-5-inch square. Place 3 tablespoons apple pie filling in the center and fold the pastry over to form a triangular pocket. Use a fork to crimp the edges. Repeat with the remaining puff pastry squares and apple filling.
• Spray the waffle iron with nonstick cooking spray. Place 1 turnover into each of the 4 square areas on the waffle iron. Close the top and cook for 4 1/2 to 5 minutes; the pastry will be golden brown and toasted. Repeat with the remaining turnovers.

LEFTOVER STUFFING WAFFLES

Steps:

• Preheat a waffle iron to medium high. Generously brush the top and bottom of the iron with oil.
• Combine the stuffing, parsley and eggs in a medium bowl. Evenly and firmly pack the waffle iron with some of the stuffing mixture. Close the iron and cook until the waffle is golden and can be lifted out easily, 4 to 6 minutes. Repeat with the remaining stuffing mixture.
• Transfer each waffle to a plate, top with a scoop of mashed potatoes and then cover with gravy; finish with a dollop of cranberry sauce.

QUINCE TURNOVERS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat until it starts to brown. Add the quince and cook, stirring occasionally, until slightly softened and nicely browned in spots, 3 to 4 minutes. Add the sugar and 1/4 cup water, bring to a simmer, and cook, stirring occasionally, until the liquid is syrupy and the quince is tender, 4 to 5 minutes more. Stir in the salt. Transfer the mixture to a metal bowl and refrigerate to cool, about 10 minutes.
• Fill a small bowl with water. Dice the remaining 4 tablespoons cold butter into bits and fold it into the fruit. Dust a cutting board with flour and roll out the puff pastry to a 12-inch square. Cut into 4 6-inch squares.
• Brush the edges of one of the pastry squares with water. Spoon 1/2 cup of the filling into the center of the square and spread it out a bit towards 2 opposite corners. Fold the dough diagonally over the filling to make a triangle and seal by pressing the edges with a fork. Transfer to the prepared baking sheet. Repeat with the remaining pastry squares and filling. Arrange the turnovers 2-inches apart. Make 2 or 3 vents in the top of each turnover with a sharp knife, using the tip to open the vents to expose the fruit (this will prevent the vents from closing in the oven). If your kitchen is very hot, pop each turnover in the freezer while you work and cut vents them when they are chilled. You can fill and freeze the turnovers for up to 5 days before baking; add an additional 5 minutes to the baking time.
• Bake the turnovers until deep golden brown, 18 to 22 minutes, rotating the pan after 10 minutes. Place the pan on a rack and let the turnovers cool for 5 minutes before serving. The turnovers can also be served at room temperature.

APPLE TURNOVERS WITH CARAMEL SAUCE AND ICE 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.

ORANGE-FIG TURNOVERS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the orange juice, figs and raisins in a small microwave-safe bowl and microwave until hot, about 1 minute. Let sit until the dried fruit is soft, about 10 minutes.
• Transfer 1 tablespoon of the juice to a food processor, then drain the dried fruit and add to the processor. Add the honey, orange zest, lemon zest and cinnamon and pulse to make a paste.
• Roll out 1 piece of dough into a 10-inch round on a lightly floured surface. Cut out circles using a 2 1/2-inch cookie cutter. Drop 1 teaspoon of the dried fruit paste in the center of each circle; fold the dough over to form a half-moon shape, pinching the edges together to seal. Crimp the edges with a fork, then poke a few small holes in the top of each. Repeat with the remaining dough and filling.
• Transfer the turnovers to the prepared baking sheets; bake, switching the pans halfway through, until golden brown, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Dust with confectioners' sugar.