LYDIE'S PIE CRUST / APPLE TURNOVERS
The best recipe in my arsenal: my aunt Lydie's famous french pie crust. Perfect for use in making mini apple turnovers.
Provided by Stef In Sac
Categories Dessert
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- For Crust:.
- Add dry ingredients to a large bowl.
- Slice butter stick by stick and put into bowl.
- Mix with clean hands until dough is the texture of sand.
- Add ice water a little at a time (while continuing to mix with hands) until a doughy texture. Note: Be careful to go slowly and not put too much water inches.
- Chill one hour.
- For turnovers:.
- (Preheat oven to 375 degrees).
- Remove dough from refrigerator and roll out into 6 to 8 inch circles.
- For each turnover, place slices of apples on half of each dough circle (leaving a rim for crust). Sprinkle cinammon and sugar on top of apples and place a slice of butter atop the pile.
- Dip your finger in cold water and moisten the entire edge of your dough circle.
- Fold the dough over the apples and press/pinch around edges to seal the turnover.
- Poke a few holes in the dough over the apples, brush with egg white and sprinkle sugar on top.
- Repeat and place turnovers on a baking sheet. Bake for 15 minutes at 375 degrees, then lower oven temperature to 350 degrees for 25 minutes. Turnovers are done when golden brown.
Nutrition Facts : Calories 1004.6, Fat 62.6, SaturatedFat 39.1, Cholesterol 162.7, Sodium 473.8, Carbohydrate 100.6, Fiber 5, Sugar 18.2, Protein 12.2
BAKED APPLE TURNOVERS
Let the kids help with filling and sealing the pastry for these crispy fruit-filled treats.
Provided by SPLENDA® Sweeteners
Categories Trusted Brands: Recipes and Tips SPLENDA®
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Cook apples and water in a medium saucepan over medium heat, covered, stirring occasionally and breaking up apples with the back of a spoon, 10 to 12 minutes or until apples form a coarse puree. Add SPLENDA® Granulated Sweetener and flour; cook 2 to 3 additional minutes, stirring constantly until SPLENDA® Granulated Sweetener dissolves and mixture is thickened. Stir in cinnamon. Spoon apple mixture into a bowl to cool slightly.
- Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray; set aside.
- Unroll piecrusts; cut each one into four wedges. Roll each wedge into a 6-inch circle. Place 3 level tablespoons apple mixture on each circle; moisten edges of dough with water and fold dough over to form a half-moon shape. Crimp to seal, and cut vents to release steam. Place on prepared pan; brush tops with egg white.
- Bake 15 to 20 minutes or until turnovers are browned. Cool turnovers on a wire rack 10 minutes before serving. Serve warm or at room temperature.
Nutrition Facts : Calories 285.5 calories, Carbohydrate 34.3 g, Fat 15.6 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 2.3 g, Sodium 314.7 mg, Sugar 9.8 g
LORETTA LYNN'S APPLE TURNOVERS
Make and share this Loretta Lynn's Apple Turnovers recipe from Food.com.
Provided by Myrna 2
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Combine flour, sugar, salt, and cinnamon. Cut in shortening. Sprinkle with water a little at a time til dough can be patted into a ball.
- On a floured surface, roll out half of dough into 10x15 rectangle. Cut into 5" squares.Repeat with the other half of dough.
- Put about 2 T. of pie filling in each square. Fold into a triangle. Seal edges with a fork. Prick top.
- Bake on ungreased cookie sheet for 12 - 15 minutes. Cool slightly,and sprinkle with powder sugar if desired.
APPLE TURNOVERS
Not sure how to make apple turnovers? Give this traditional recipe a try. It makes a dessert that's both tender and flaky, with apple pie-like filling and a thin, white glaze. I freeze the extra turnovers and warm them up in the microwave. They're great with coffee. -Dorothy Bayes, Sardis, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 466 calories, Fat 25g fat (15g saturated fat), Cholesterol 108mg cholesterol, Sodium 496mg sodium, Carbohydrate 58g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
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