Applepastries Recipes

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.

CARAMEL APPLE PASTRIES

Steps:

• HEAT oven to 375 degrees F. Spray a baking sheet with no-stick cooking spray.
• COMBINE apples, caramel syrup and toffee bits; set aside.
• LAY phyllo pastry sheets flat under a sheet of plastic wrap. Place a slightly damp kitchen towel over the plastic wrap. Removing one sheet of pastry at a time, spray completely with cooking spray. Top with another sheet of phyllo pastry; spray with cooking spray. Repeat until four sheets of phyllo are stacked.
• CUT the stacked pastry into 2 equal rectangles. Place 1/3 cup apple mixture 1 inch from a short edge of the dough. Fold long edges in about 1/2-inch, then roll, beginning with filling end, until a cylinder (egg-roll shape) is formed. Repeat with other half of dough. Repeat with remaining sheets of phyllo and apple filling.
• PLACE each roll on prepared baking sheet. Spray tops of each roll with cooking spray. Bake 12 to 15 minutes or until pastries are golden brown. Let stand 5 minutes before serving.
• PLACE 2 rolls on each of 4 dessert plates; drizzle with caramel sundae syrup and serve with vanilla ice cream, if desired.

APPLE & BLACKCURRANT PASTRIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Roll out the sheet of puff pastry and cut into 8 equal rectangles.
• Cut a border about 1 cm (½ inch) from the outside, not cutting all the way through the pastry.
• Spread the blackcurrant jam all over the center. Layer apples in an overlapping pattern.
• Sprinkle with sugar and cinnamon.
• Transfer to parchment-lined tray and brush with egg wash.
• Bake for 25 minutes, then cool.
• Mix together the icing sugar and milk until it is a thick paste.
• Drizzle over the cooled pastries.
• Enjoy!

BROWN SUGAR APPLE PASTRIES

Steps:

• Position rack in bottom third of oven and preheat to 425°F. Unfold pastry sheet on work surface. Cut into 3 strips along fold lines. Cut strips in half crosswise. Transfer rectangles to baking sheet. Blend 2 tablespoons butter, 1/4 cup sugar, and 1/4 teaspoon cinnamon in small bowl; spread over rectangles. Bake 10 minutes. Pierce crusts with fork to deflate; continue baking until bottoms are crisp, about 6 minutes.
• Meanwhile, melt remaining 4 tablespoons butter in large skillet over medium-high heat. Add apples. Sauté until beginning to brown, about 8 minutes. Sprinkle with remaining 1/2 cup sugar, 1 teaspoon cinnamon, and lemon peel. Toss until syrup forms and apples are tender but still hold shape, about 5 minutes.
• Transfer crusts to platter. Top each with apples; drizzle with any syrup from skillet. Serve pastries warm or at room temperature with ice cream.

CAGED APPLE PUFF PASTRY RECIPE BY TASTY

Steps:

• Cut the puff pastry into 9 equal squares.
• Taking one of the squares, make 5 equal 1-inch (2 cm) cuts on 2 sides of the square.
• Make 3 vertical 1-inch (2 cm) cuts in between the edge of the uncut side and the 2 slits on the cut sides.
• Make 2 vertical 1-inch (2 cm) cuts under the top slit and above the bottom slit.
• Repeat this pattern until you have 6 rows with 3 cuts and 5 rows with slits and 2 cuts. Set aside
• Preheat oven to 400˚F (200˚C).
• Take another square place one of the apple halves in the center, peeled side facing up. Brush egg wash on each side of the square around the apple.
• Combine the butter, cinnamon and sugar in a bowl. Brush over the apple until it is completely coated.
• Take the other cut square of dough and stretch it over the apple, your cut should look like holes in the dough.
• Pinch the bottom of the dough together until it is sealed.
• Brush with egg wash and sprinkle with coarse sugar.
• Bake for 15-20 minutes until pastry is golden brown and puffed.
• Enjoy!

APPLE PIE PASTRIES

Steps:

• In a large bowl, combine flour and salt. Cut in butter until crumbly. Sprinkle with vinegar. Gradually add milk, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle. , Meanwhile, in another bowl, combine the brown sugar, flour and cinnamon. Cut in 2 tablespoons butter until crumbly; set aside. Melt the remaining butter. Cut apples into 1/2-in. rings., Shape dough into sixteen 11/2-in. balls; roll into 5-in. circles. Brush with 2 tablespoons melted butter. , Place one apple ring in the center of each circle. Top each with 2 teaspoons brown sugar mixture. Fold edges of dough over apple rings, leaving centers uncovered; crimp edges. Brush dough with remaining melted butter; sprinkle with sugar., Place 1 in. apart on ungreased baking sheets. Bake at 375° for 30-35 minutes or until golden brown and apples are tender. Serve warm.

SIMPLE PUFF PASTRY APPLE DESSERT

Steps:

• 1. Prepare apples. I peel them and then use a corer/slicer that gives you 8 wedges. Cut each wedge into 3 pieces. Place cut apples in a bowl of water with the lemon or lime juice as you cut it so it won't discolor. When you are done cutting all apples, drain them well.
• 2. In a very large skillet, melt the butter over a low/medium heat and toss in the apples.
• 3. Sprinkle with cinnamon and sugar. I use golden delicious apples (NOT red delicious, which will turn to mush) Cortlands are really good too. If you use a tart apple, like granny smith, you will need to increase the sugar to 1/2-2/3 cups.
• 4. Cook the apples until they are a little soft, but not cooked to mush. Cool for 5 minutes.
• 5. Fill the 5x5 inch puff pastry squares & close in a triangular shape, pinching the edges well all around. Place on a baking sheet.
• 6. Brush cream on each one & sprinkle with raw sugar.
• 7. Place in preheated 400 degree oven until nicely browned. It usually takes about 20 minutes, but watch after 15 minutes, so that they don't burn. I have found that they bake best on the middle shelf. The tops burn on the top shelf and the bottoms burn on the bottom shelf, so bake in two batches if you have to.