Hemetschwenger Apple Turnovers Mennonite 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.

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.

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.

HEMETSCHWENGER - APPLE TURNOVERS (MENNONITE)

Steps:

• Preheat oven to 350°.
• Mix the whipping cream and butter together until well blended.
• Add the flour. Mix until the dough comes together and can me formed into a ball. Dough should not be too sticky, If it is, add more flour as you mix, 1 teaspoon or a good pinch at a time. DO NOT OVER MIX!
• Divide dough in half. Shape each half into flat ovals. Wrap in plastic wrap and refrigerate for one hour.
• Lightly flour your rolling surface and rolling pin.
• Roll each half into a 12x12 square. A lightly dusting of flour as needed to prevent sticking.
• Using a pizza cutter, cut into 9 squares. Each square will be 4x4.
• Place each square on a cookie sheet. Add a spoonful of apples, Sprinkle with cinnamon sugar.
• Pick up all 4 corners and bring to the center and twist to form a knot.
• NOTE: ***Freeze at this point and bake later. DO NOT THAW first before baking.
• Bake for 25-30 minutes. They will brown slightly on the bottom. Filling will be bubbly and apples tender. * Baking time may need to be adjusted if baking from frozen state.
• Remove from cookie sheet promptly and roll in cinnamon sugar.
• Serve warm or set aside to cool. Best flavor when serve warm.
• A small scoop of vanilla ice cream would put this over the top!

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.

MOROCCAN BEAN AND PEPPER STEW

Steps:

• For stew:.
• Heat oil in a 3 quart on medium high.
• Add bell pepper, squash, onion.
• Cook and stir 5 minutes.
• Add spices.
• Cook and stir 1 minute.
• Stir in beans, tomatoes, and water.
• Bring to boil, then reduce heat to medium-low, cover and simmer 20 minutes.
• For couscous:.
• Bring broth, cinnamon, and ginger to boil on high heat.
• Remove from heat.
• Add couscous and raisins.
• Stir, cover and let stand 5 minutes.
• Serve stew on top of couscous.

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

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.

APPLE TURNOVERS

Steps:

• Preheat oven to 350 degrees.
• Pastry.
• 1. Combine flour, salt and mix.
• 2. Cut lard into the flour/salt mix until it looks like peas.
• 3. Add very cold water and mix, being careful not to over knead.
• 4. Shape into a ball and cut in half, this makes it easier to work with.
• 5. Flatten the dough out thinly, and cut into squares approximately 4 to 5 inches square.
• Filling.
• 1. Add diced apple to middle of the square, sprinkle with sugar and grate the cinnamon over top.
• 2. Fold one corner to the other and pinch the edges to seal the pastry.
• 3. Spread the melted butter thinly over top, sprinkle sugar and grate more cinnamon on top.
• 4. Place turnovers on a non stick cookie sheet and into the oven at 350 degrees for approximately 30 minutes.

DOUBLETREE HOTEL'S COOKIES

Steps:

• Preheat oven to 350*F (175*C).
• In a medium bowl, combine flour, oats, baking soda, salt and cinnamon.
• Set aside.
• With an electric mixer, cream butter in large bowl.
• Add both sugars and beat on medium for 2 minutes.
• Add eggs one at a time, beating well after each addition.
• Add lemon juice and vanilla; mix well.
• Stir in flour mixture, mixing well.
• Add chocolate chips and nuts and stir to just combine.
• Drop by 1/4 cupfuls on non-stick baking pans, 2 to 3 inches apart.
• Bake for 13 to 15 minutes or until lightly browned around the edges.
• Cool; transfer to wire racks and cool completely.
• Store in tightly sealed container.