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All-American Apple Turnovers Recipe - Cooking Index

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All-American Apple Turnovers

(Use favorite pastry) These turnovers are best with at least two varieties of firm cooking apples, such as Granny Smith, Jonathan, Winesap and Golden Delicious, for differences in texture and acidity.

Courses: Dessert
Serves: 10 people

Recipe Ingredients

2 tablespoons 30mlUnsalted butter
3 tablespoons 45mlApples - (ab. 1-1/2 lbs), (large) peeled, cored and cut up
1/2 cup 118mlApple cider or unsweetened - apple juice
2 tablespoons 30mlSugar
2 teaspoons 10mlFresh lemon juice
1 pinch  Salt
1/4 cup 49g / 1.7ozUnsweetened apple butter
2 tablespoons 30mlDried currants - (optional)
1 teaspoon 5mlLemon zest - finely grated
1/4 teaspoon 1.3mlCinnamon - (optional)
1   Ground cloves - (optional)
1   Ground allspice - (optional)

Recipe Instructions

Sweet spices optional.

Melt butter in a large non-reactive skillet over mod. high heat. Add 2 c of diced apples and cook, stirring frequently, until they begin to color, ab.5 minutes. Stir in cider, sugar, lemon ju and salt; reduce heat to mod. and cook until the liquid is reduced and the apples appear almost dry but still retain their shape, about 5 minutes. longer. Remove skillet from heat and stir in apple butter, currants, lemon zest, cinnamon, cloves and allspice, along w remaining 1 c of raw chopped apple. Transfer apple mixture to a med. bowl and refrigerate, uncovered, until cooled completely.

On a lightly floured work surface, roll out the pastry dough to an 18x20" rectangle, 1/16th inch thick. Using a 6" plate or bowl as a guide, cut out eight, 6"rounds as close together as possible. Gather and reroll the dough scraps, then cut out 2 additional rounds.

Spoon the cooled apple filling on the lower half of each of the rounds. Lightly moisten the edges of the rounds with water and fold the dough over the filling to form semicircular turnovers. Press down on the edges to seal, first with your fingers, then with the tines of a fork. Using back of a small knife, press into sealed edges at 1/2-inch intervals to create a scalloped effect. Transfer turnovers to a heavy baking sheet and refrigerate at least 15 minutes.

Preheat oven to 425F. Brush turnovers w egg wash. Using a sharp knife, cut 2 small slits in top of each turnover to vent steam.

Bake turnovers in mid. of oven for 10 minutes. Move them to the upper rack and bake for 8-10 minutes.longer, or until pastry is a deep golden brown and filling begins to bubble. Let cool on rack.

Source:
Francine Prince

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