Apple Fig Walnut Turnovers Recipes

EASY CALIFORNIA FIG AND APPLE TURNOVERS

Steps:

• Unfold one sheet of puff pastry on lightly floured counter and roll into 10-inch square. Following photos, cut pastry into four 5-inch squares. Mound 1 tablespoon applesauce and 1 tablespoon of fig and apple mixture in center of each square. Brush edges of each square with strained juice and fold into triangles. Crimp edges together with fork to seal. Lay turnovers on wire rack and freeze for 15 minutes (or refrigerate for 30 minutes). Repeat with remaining sheet of pastry, applesauce, and fig and apple filling
• Adjust two oven racks to upper- and lower-middle positions and heat oven to 400 degree. Pulse apple, figs, 1/2 cup sugar, lemon juice and salt in food processor until apple and figs are coarsely ground, about 5 one-second pulses. Let fig-apple mixture sit for 5 minutes, then drain through fine meshed strainer set over medium bowl, reserving any accumulated juice.
• Toss remaining 2 tablespoons sugar with cinnamon. Remove rack from freezer, brush turnovers with reserved juice, then sprinkle with cinnamon sugar. Lay turnovers on two parchment-lined baking sheets and bake until well browned, 20 to 26 minutes, rotating and switching baking sheets halfway through baking. Transfer turnovers to wire rack and let cool slightly before serving.

APPLE FIG WALNUT TURNOVERS

Steps:

• Separate egg yolks from whites. Set aside whites for another use or discard. Push the yolks through a fine mesh strainer into a small bowl. Set aside.
• ***The benefit of using hard boiled egg yolks is to add the richness and flavor of the eggs without chemically changing the dough with the addition of raw egg yolks. This way the dough remains soft and light.
• Combine flour, sugar, baking soda, cream of tartar, and salt in mixer bowl with a paddle attachment. Add butter pieces and mix on low until it resembles coarse meal.
• Add yolks and cream. Mix until dough just comes together. Cover with a clean dish towel and set aside.
• Preheat oven to 400*. Arrange apple and fig pieces in a 9x13" baking dish. They should be in a well-packed 2" layer. Dot with butter, sprinkle with sugar.
• Bake, stirring every 3-5 minutes, for 10 minutes. Remove from oven as the apples just start to soften. Push fruit together into a mound to finish cooking. Cool to room temperature.
• (These may be baked ahead of time and frozen up to 2 months, or refrigerated up to 3 days. Bring to room temp before using.)
• After the fruit has cooled add walnuts. Stir to combine. Set aside.
• Decrease oven temp to 375*. Prepare baking sheets by lining with parchment.
• Roll out dough to 1/4" thickness. Cut into 3"x3" squares.
• Add a generous tablespoon of the apple mixture to the center of each square. Brush edges with egg wash, fold over, pinch to seal. Place turnovers on baking sheets.
• Brush turnovers with melted butter and sprinkle with sugar. (or wait to drizzle them with icing after they have cooled)
• Bake 15-20 minutes, until light golden brown. Cool on wire rack.
• These will keep 3 days in an airtight container or frozen up to 3 weeks.

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.