Apple Turnovers By Marzetti Recipes

APPLE TURNOVERS

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 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.

APPLE TURNOVERS

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.

APPLE TURNOVERS BY MARZETTI®

Steps:

• Preheat the oven to 400 degrees F.
• In a microwave safe bowl, combine apples, butter and cinnamon and microwave for 3-4 minutes. The apples should be slightly tender. Microwave longer if necessary. Drain apples. Allow apples to cool. Toss with cookie crumbs and Marzetti Old Fashioned Caramel Dip.
• Lightly dust a work surface with flour. Roll puff pastry sheet into a 10 x 10 inch square.
• Cut into four squares. Lightly brush a 1/2-inch border around each square with cold water. Fill the center of each square with an equal amount of apples.
• Fold one corner over the fruit to the other corner to create a triangle. Press the dough together on both sides. Transfer to a baking sheet lined with parchment paper. With a fork, crimp the sides together.
• Repeat the process with remaining apples and dough.
• Lightly brush turnovers with egg glaze. With a small knife, make vent in the top of each turnover.
• Bake 18-22 minutes or until golden brown.
• In a microwave safe container, microwave Marzetti Old Fashioned Caramel Dip for 10-30 seconds, stirring every 10 seconds. Transfer warm caramel to a resealable plastic bag. Snip the end off one of the corners of the bag and drizzle the top with the warm caramel. Serve with ice cream or whipped cream.

MARZETTI

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in next nine ingredients. Spoon into a greased 3-qt. baking dish; sprinkle with cheese. , Cover and bake at 350° for 45 minutes or until heated through.

APPLE TURNOVERS BY MARZETTI®

Steps:

• Preheat the oven to 400 degrees F.
• In a microwave safe bowl, combine apples, butter and cinnamon and microwave for 3-4 minutes. The apples should be slightly tender. Microwave longer if necessary. Drain apples. Allow apples to cool. Toss with cookie crumbs and Marzetti Old Fashioned Caramel Dip.
• Lightly dust a work surface with flour. Roll puff pastry sheet into a 10 x 10 inch square.
• Cut into four squares. Lightly brush a 1/2-inch border around each square with cold water. Fill the center of each square with an equal amount of apples.
• Fold one corner over the fruit to the other corner to create a triangle. Press the dough together on both sides. Transfer to a baking sheet lined with parchment paper. With a fork, crimp the sides together.
• Repeat the process with remaining apples and dough.
• Lightly brush turnovers with egg glaze. With a small knife, make vent in the top of each turnover.
• Bake 18-22 minutes or until golden brown.
• In a microwave safe container, microwave Marzetti Old Fashioned Caramel Dip for 10-30 seconds, stirring every 10 seconds. Transfer warm caramel to a resealable plastic bag. Snip the end off one of the corners of the bag and drizzle the top with the warm caramel. Serve with ice cream or whipped cream.

APPLE TURNOVERS

Steps:

• Combine apples, cherries, and currants in a medium heatproof bowl. In a small saucepan, heat apple juice until simmering and pour over dried fruit. Stir to combine, and let stand until juice is absorbed, about 5 minutes. Stir in applesauce; set aside.
• Place puff pastry sheet on a lightly floured work surface. Trim edges, and cut out twelve 3-by-3-inch squares, discarding excess dough. Place a tablespoon of apple filling in center of each square. In a small bowl, stir together egg and 1 tablespoon water. Using a pastry brush, lightly brush the edges of each pastry square with egg wash. Fold pastry over filling to enclose, forming a triangle. Lightly press edges to seal. Using a floured fork, crimp edges decoratively with tines, if desired. Transfer turnovers to a parchment-lined baking sheet. Repeat with remaining pastry and filling. Chill for 30 minutes.
• Preheat oven to 375 degrees, with rack in center. Brush turnovers lightly with egg wash, and sprinkle with sugar. Bake until deep golden brown and puffed, about 25 minutes. Let cool 10 minutes. Serve warm or at room temperature.

APPLE TURNOVERS

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.