Flaky Apple Turnovers 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.

FLAKY APPLE TURNOVERS

Steps:

• == To Make Dough == In a small bowl, whisk together sour cream and sugar; set aside. In a large bowl, whisk together all-purpose flour, cake flour, and salt. Add butter pieces and toss until coated with flour. Cut butter in with pastry blender, two knives, or rub in with your fingertips until mixture forms an irregular coarse meal, with still visible pieces of butter. Don't overworked dough. Make a well in center of mixture and add sour cream. Use a fork in a lifting and tossing motion to gently blend sour cream with flour mixture, mixing just until a rough, very soft and sticky dough is formed. (If mixture doesn't come together or is at all dry, add a little more sour cream or cold water.) Divide dough in half and turn out each half onto a piece of plastic wrap. Using the plastic wrap, push and pat dough to form into rough rectangles. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Remove a rested piece of dough from refrigerator and place on a lightly floured work surface. Sprinkle dough with as little flour as necessary to prevent sticking, and roll it out into a 9-by-18-inch rectangle about 1/2-inch thick (dimensions aren't that important--a rough rectangle shape is fine). With one of the narrow edges facing you, do a sigle turn on the dough (a single turn creates 3 layers of dough). Fold the bottom third of the dough up over the middle third, then fold the top third down over the these two layers (so all 3 layers are stacked on top of each other). Wrap dough tightly in plastic wrap and refrigerate. Repeat process with second piece of dough. Refrigerate dough for at least 2 hours, or up to 2 day, or freeze for up to 1 month. == To Make Filling == In a large bowl, whisk together sugar, cinnamon, ginger, allspice and salt. Add apples, vanilla seeds and lemon juice, and toss to coat. Melt butter in a large skillet over medium heat until it turns a light nutty color, about 6 to 8 minutes. Add apple mixture and saute until apples are slightly softened and caramelize, about 10 to 12 minutes. Transfer cooked apples to a baking sheet and let cool completely before forming turnovers. Cooled filling can be stored in refrigerator for up to 3 days. == To Make Turnovers == Line two baking sheets with parchment paper or silicone mats. Remove a piece of dough from refrigerator and place on a lightly floured work surface. Roll out dough to a thickness of about 1/8- to 3/16-inch. Cut out 4 1/2-inch rounds with a large cutter. Repeat with second piece of dough. Gather up all of the scraps, press scaps together, wrap in plastic and refrigerate for 30 minutes, then reroll and cut out additional rounds, if desired. (I find that turnovers made from the scraps are still flaky and taste just as good!) Place 1 to 2 tablespoons of apples in center of each round. Using a pastry brush, apply a thin coat of water to lower half of each round. Fold top half of dough down over filling and gently press edges together. Seal edges by crimping with tines of fork. Use fork to poke steam vents into each turnover. (At this point, turnovers can be frozen, wrapped tightly in plastic wrap when firm, and stored in freezer for up to 1 month.) Using wide metal spatula, carefully transfer turnovers to prepared baking sheets, spacing them about 1-inch apart. Chill filled turnovers for 30 minutes, or cover with plastic and refrigerate up to 24 hours. Adjust oven racks to upper and lower third positions and preheat the oven to 400 degrees F. Using a pastry brush, apply a thin coat of egg wash to tops of turnovers and sprinkle with sanding sugar. Bake for 10 minutes. Rotate baking sheets from top to bottom and front and back, reduce oven temperature to 350 degrees F, and bake for another 10 to 15 minutes, or until puffed, firm to the touch, and golden brown. Using a wide metal spatula, transfer turnovers to wire rack to cool. Serve warm or at room temperature. Store in an airtight container for up to 24 hours. Makes 12 to 16 turnovers. Notes: Depending on thickness of dough and size of cutter, you should get from 12 to 16 turnovers. If you don't want to bake them all, you can freeze assembled turnovers prior to baking. Frozen turnovers keep well in the freezer for up to 1 month. Bake frozen turnovers without defrosting -- place frozen turnovers on a parchment lined baking sheet, brush tops with egg wash and sprinkle with sanding sugar, if desired, and bake in a 375 degree F oven adding a few minutes to the baking time. Adapted from Dorie Greenspan's "Baking From My Home to Yours".

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.

FLAKY APPLE TURNOVERS

Steps:

• Heat oven to 400°F. Line 2 (18x13-inch) rimmed sheet pans with cooking parchment paper. In medium bowl, stir apples, 1/3 cup sugar, the cinnamon and flour.
• Divide prepared puff pastry dough in half; return one half to refrigerator. Using floured rolling pin, roll other half of chilled dough on lightly floured surface to a 16x12-inch rectangle. Using sharp knife or pizza cutter, cut into 12 (4-inch) squares. See diagram,
• In small bowl, stir egg and milk until well blended. Brush edges of each square with egg wash; spoon heaping tablespoon apple mixture onto center of each. Fold each in half diagonally to form triangle; press edges together to seal. Use back of fork to crimp edges. Transfer to cookie sheet; refrigerate 15 minutes. Brush top of turnovers with egg wash; sprinkle with 1 tablespoon sugar. Bake 20 to 25 minutes or until golden brown. Immediately remove turnovers to cooling rack. Cool slightly before eating.
• Meanwhile, repeat steps on assembling and baking turnovers with second half of refrigerated dough, and refrigerated leftover dough scraps. Use remaining egg wash and 1 tablespoon sugar before baking.
• To make ahead and freeze turnovers for baking later - freeze in airtight container in single layer with waxed paper in between. In small bowl, stir egg and milk until well blended. Brush tops of turnovers with egg wash, and sprinkle with sugar. Bake as directed, increasing bake time 5 to 7 minutes or until golden brown.