Apple Turnovers With Puff Pastry Recipes

APPLE TURNOVERS

Steps:

• Preheat the oven to 400 degrees.
• Cut the pastry into 6 equal squares. Place the cut dough on a large baking sheet covered with parchment paper (for easy clean-up) and keep in the refrigerator until ready to fill.
• Toss the apples, brown sugar, flour, cinnamon, nutmeg and cloves together in a bowl. Allow this to sit for 10 to 15 minutes so that the apples can juice a little.
• Remove the dough from the refrigerator and portion out the apples onto the dough squares. Place the apples so that they are in the center of one-half of each square on the diagonal.
• Make an egg wash by beatiing the egg and water together. Brush the sides lightly with the dough wash. Fold the dough over the apples and line up the corners to create triangles. Press to seal. Brush the tops with the egg wash and sprinkle with sugar.
• Bake for 15 to 20 minutes or until evenly golden.

APPLE TURNOVERS WITH PUFF PASTRY

Steps:

• Peel and core the apples.
• Cut them into quarters, then chop into small cubes - either with a knife or a vegetable cutter.
• Melt the butter, then add the chopped apples and cook for 2-3 minutes until they begin to soften.
• Add the sugar, cinnamon and lemon extract, and continue to stir for a further 1-2 minutes, or until soft.
• Remove from the heat and leave to cool completely.
• Roll out the puff pastry, cut 6 squares, then add about 2 tablespoons of filling onto each square.
• Fold the pastry across diagonally to form a triangle, and use a fork to press the edges to seal.
• Beat the egg well, then brush all over the pasties.
• Use a sharp knife or a fork to make a few cuts on top of the pastry - that will allow the steam to escape during baking.
• Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) on the middle rack of the oven for 20 minutes or until golden.

APPLE TURNOVER RECIPE

Steps:

• Preheat Oven to 400˚F. Remove puff pastry from the freezer and thaw according to instructions while making and cooling the apple filling.
• In a medium pot, melt 1 Tbsp butter over medium heat. Add diced apples and cook, stirring occasionally until softened (5 min).
• Reduce heat to low and stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and salt. Continue to simmer 3 minutes until apples are soft and caramelized. Remove from heat and set aside to cool.
• Use a rolling pin to roll the first sheet of thawed pastry to an 11" square. With a pizza cutter, cut into 4 equal-sized squares. Place cooled apple mixture over half of each square, leaving at least a 1/2" border.
• Thoroughly Beat together 1 egg and 1 Tbsp water. Brush eggwash lightly on edges of the pastry (just enough to seal), bring the edges together and crimp tightly along the edges with a fork to seal. Repeat steps 4 and 5 with the second sheet of puff pastry to make 8 turnovers.
• Transfer to a parchment-lined baking sheet, keeping them at least 1" apart. With a paring knife, cut 2-3 small slits in the top of each turnover.* Brush the tops with egg wash and bake 20-23 minutes or until golden and puffed.
• While turnovers are still warm, stir together powdered sugar and heavy whipping cream (adding to your desired consistency) and drizzle glaze over turnovers.

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.

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

APPLE TURNOVERS

Steps:

• Put the Bramley apple, sugar and cinnamon in a small pan with 1 tbsp water. Cover with a lid and simmer over a low heat for 10-15 mins until the apple breaks down and turns into a compote.
• Stir in the butter and the Gala apple and cook for a further 5 mins, uncovered, until the Gala apple is just soft but retaining its shape, and any excess water has evaporated to make a thick compote around the Gala chunks. Remove from the heat and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. Unravel the puff pastry sheet out on a work surface, and cut into 4 even rectangles. Divide the apple filling to one side of each of the puff pastry rectangles, leaving a 1cm border. Brush the border with milk and fold over the empty side of pastry over the filling and crimp together. Brush with more milk and sprinkle over the sugar. Make a small steam hole in the middle of the turnovers.
• Transfer to a parchment-lined baking sheet and bake for 20-25 mins until golden and puffed up. Leave to cool for 10 mins on a wire rack (the filling will be molten when it first comes out the oven) before serving warm with a scoop of vanilla ice cream, or serve at room temperature. Keep for 2 days in an airtight container.