APPLE -PEAR TURNOVERS
These are a wonderful breakfast treat from Williams-Sonoma, and pretty easy too. Please don't be intimidated by the lengthy directions. When I make these I don't usually re-roll out my puff pastry sheet and instead just make four smaller turnovers. The filling on these also makes a really delicious pie.
Provided by KellyMac6
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Before you start position 2 oven racks evenly in the oven near the center so there is space in between them. Preheat the oven to 400°F Grease 2 baking sheets with butter.
- To make the filling peel, core and cut into small chunks the apple and pear.
- Put the chunks into a bowl.
- Add the brown sugar, flour, vanilla, cinnamon, nutmeg and raisins and stir together.
- Sprinkle a work surface with some flour.
- Unfold 1 of the thawed puff pastry sheets on top of the flour. Keep the other sheet wrapped in the refrigerator.
- Sprinkle some flour on the pastry.
- Using a rolling pin, and beginning at the center of the pastry, roll out to the far side. Then roll from the center toward you.
- After every few rolls, give the pastry a quarter turn and sprinkle the top and bottom of the pastry with more of the flour so the pastry does not stick.
- Keep rolling and sprinkling until the pastry is a 12 1/2-inch square.
- Using a ruler and a pizza wheel or table knife, trim the edges to make a 12-inch square.
- Pull away the scraps of dough and discard.
- Cut the 12-inch square into 4 equal 6-inch squares.
- Spoon 1/3 cup of the filling into the center of each square.
- Spread the filling across the middle toward 2 opposite points.
- In a small bowl, beat the egg with a fork.
- Brush the beaten egg along 2 edges of each square with the pastry brush.
- Fold one-half of each square over the filling, enclosing it fully and forming a triangle.
- Press the edges together with the fork to seal them.
- Place the 4 turnovers on a prepared baking sheet, spacing them 2 inches apart.
- Repeat with the remaining puff pastry sheet and filling.
- Using a pastry brush, brush the tops of the turnovers with the beaten egg.
- Sprinkle the turnovers with the sugar.
- Put 1 baking sheet on the upper rack in the oven and the other sheet on the lower rack in the oven and bake for 10 minutes.
- Then, using oven mitts, remove the baking sheets and put each one on the opposite rack.
- Bake until the turnovers are puffed and brown, about 15 minutes more.
- Allow to cool for 10 minutes.
Nutrition Facts : Calories 428.3, Fat 24.1, SaturatedFat 6.1, Cholesterol 26.4, Sodium 165.6, Carbohydrate 48.6, Fiber 2.5, Sugar 18.1, Protein 5.5
EASY FRIED TURNOVERS
This is a treat that can't get any easier to prepare than this. Adults and kids alike love them. The frying time will be a visual thing. Eight minutes should not be considered literal.
Provided by Happy Hippie
Categories Tarts
Time 18m
Yield 6-12 serving(s)
Number Of Ingredients 3
Steps:
- Roll out each roll separately to about 1/8" to 1/4" thickness.
- Spoon one teaspoonful of preserves or applesauce in center of each.
- Fold over; press together to form crescents.
- Fry in 1/2" melted shortening until golden brown.
- Serve hot.
Nutrition Facts : Calories 112, Fat 2.7, SaturatedFat 0.7, Cholesterol 0.4, Sodium 194.5, Carbohydrate 18.8, Fiber 1.1, Sugar 1, Protein 3.1
EASY CREAMY DEVILED EGGS
Mom's original recipe with a little kick of wasabi mayonnaise to give this classic a more modern edge.
Provided by ShannLeigh
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 20m
Yield 24
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool under cold running water, and peel. Cut the eggs in half, and place the yolks in a bowl. Reserve the whites.
- Mix the wasabi mayonnaise, salad dressing, relish, mustard, garlic salt and pepper into the yolks. Spoon into the awaiting egg white halves. Sprinkle paprika over the top. Refrigerate until serving.
Nutrition Facts : Calories 56.9 calories, Carbohydrate 1.4 g, Cholesterol 95 mg, Fat 4.3 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 115.4 mg, Sugar 1 g
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- Remove puff pastry from the freezer and thaw according to instructions while making and cooling the pear filling.
- In a medium pot, melt 1 Tbsp butter over medium heat. Add diced pears and cook, stirring occasionally until softened (5 min).
- Reduce heat to low and stir in 1/4 cup brown sugar, cinnamon, ginger and salt. Continue to simmer 3 minutes until pears are soft and caramelized. Remove from heat and set aside to cool.
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