MINI APPLE TURNOVERS
These cute little pastries are so yummy! I'm tempted to hoard them for myself when I make a batch, but I always end up sharing. -Merrill Powers, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat cream cheese and butter until smooth. Refrigerate the egg white. Beat egg yolk and 2 tablespoons water into cream cheese mixture. Gradually add flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour., Meanwhile, in a large skillet, combine the apples, sugar and cinnamon. Cover and cook over low heat for 8-10 minutes or until apples are tender. Remove from the heat., Turn the pastry onto a lightly floured surface. Roll to 1/8-in. thickness; cut into 4-in. circles. Top each circle with apple mixture. Brush edges of pastry with water; fold pastry over filling and seal edges well. , In a small bowl, whisk egg white and remaining water; brush over pastry. Sprinkle with additional sugar if desired., Place on greased baking sheets. Bake at 375° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Serve with ice cream.
Nutrition Facts : Calories 167 calories, Fat 9g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 89mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
EASY APRICOT TURNOVERS
These little turnovers make a nice special late breakfast or mid morning treat, with a large milky coffee or have them for a quick dessert served with a scoop of ice-cream and/or whipped cream :) *You can use mashed, canned apricots in place of the conserve or jam. Also, try with other fruits such as cooked apple or berry conserves or jams. Your choice:)
Provided by Jen T
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pre heat the oven to 375'F/190'C.
- On a floured board cut the pastry with a sharp knife into four squares.
- Place a tablespoon of apricot conserve on to the middle of each square of pastry.
- Using a pastry brush, brush the edges of each with a little cold water and fold each square over to form a triangle.
- Gently press the edges together.
- Place carefully on a baking sheet and bake for 15-20minutes, or until risen and golden brown.
- Remove to a wire rack to cool a little then dust generously with the sifted icing sugar and serve.
- *If you don't have ready rolled pastry just use 8oz/225g ready puff pastry and roll out on floured board to make a 10"/25cm square, then cut into four squares.
Nutrition Facts : Calories 384.5, Fat 23.4, SaturatedFat 5.9, Sodium 152.8, Carbohydrate 39.6, Fiber 0.9, Sugar 12.2, Protein 4.5
MINI APRICOT TURNOVERS
Turnovers don't have to be time-consuming when you use prepared pie pastry and fruit preserves. These oven-fresh goodies are just right for breakfast, lunch and dinner as well as late-night snacks. Feel free to experiment with other fruit preserve flavors.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 turnovers.
Number Of Ingredients 5
Steps:
- Cut each pastry into four wedges. Place a rounded tablespoonful of preserves in the center of each. Moisten edges with water. Fold pastry over filling; press edges with fork to seal., Place turnovers on an ungreased baking sheet. Cut a small slit in the top of each. Brush with milk. Combine sugar and cinnamon; sprinkle over turnovers. , Bake at 425° for 16-18 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 348 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 216mg sodium, Carbohydrate 55g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
UN-RUGELACH MINI TURNOVERS
Provided by Rose Levy Beranbaum
Categories Cookies Brunch Dessert Bake Hanukkah Kid-Friendly Cream Cheese Apricot Walnut Fall Cinnamon Jam or Jelly Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about twenty-two 3 1/2-inch turnovers
Number Of Ingredients 20
Steps:
- Food Processor Method
- In a food processor with the metal blade, place the cream cheese and butter and process until smooth and creamy, scraping the sides once or twice. Add the sugar and vanilla and process for a few seconds to incorporate them. Add the flour and salt and pulse just until the dough starts to clump together.
- Electric Mixer Method
- In a mixing bowl, beat the cream cheese and butter until blended. Beat in the sugar and vanilla extract. On low speed, beat in the flour and salt just until incorporated
- Both Methods
- Scrape the dough into a piece of plastic wrap and press it together to form a ball. Place the dough in a bowl, cover it well, and refrigerate for at least 2 hours, or overnight.
- Make the Filling
- In a medium bowl, with a fork, stir together the sugars, cinnamon, raisins and walnuts until well mixed.
- Using a 1 1/4 inch cookie scoop or a tablespoon measure, scoop out level measures of dough, placing them on a cookie sheet. Refrigerate the dough. Remove one piece of dough and roll it quickly between floured palms to form a ball. Dust it well with flour and place it between two sheets of plastic wrap. Use the flat bottom of a tumbler to press the ball flat and then a light rolling pin to roll it into a 3 1/2-inch circle. Remove the top sheet of plastic wrap and spread rounded 1/2 tablespoons of apricot lekvar or preserves evenly over the dough, almost to the edge. Carefully place 2 teaspoons of the nut mixture on one half of the dough circle, leaving a narrow border. Use the plastic wrap to lift the other half of the dough up and over the filling to encase it. Leaving the plastic wrap in place, press along the border of the dough to seal in the filling. Remove the plastic wrap, brush away any excess flour, and place the turnover on a prepared cookie sheet. Repeat with the remaining dough and filling, leaving at least 1 1/2 inches between each turnover. For the best shape, cover the turnovers with plastic wrap and refrigerate for at least 30 minutes before baking.
- Preheat the oven to 350°F. at least 15 minutes before baking. Set the oven racks so that they divide the oven into thirds.
- In a small bowl, stir together the sugar and cinnamon for the topping.
- With a pastry brush or feather, brush each turnover with milk and sprinkle evenly with the sugar and cinnamon topping.
- Bake for 15 to 20 minutes or until lightly browned. For even baking, rotate the cookie sheets from top to bottom and back to front halfway through the baking period. Use a small pancake turner to transfer the turnovers to wire racks to cool completely.
- Store
- Airtight, room temperature, up to 5 days; frozen, up to 3 months.
- Understanding
- This cream cheese dough can be more fragile and tender than the one used for pies and tarts (it contains no water to develop gluten), because it does not need strength due to the small size of the pastries.
MINI BLUEBERRY TURNOVERS
A light and easy treat! Serve as dessert or as a breakfast dish alongside fresh fruit and coffee. Fruit selection could be interchanged based on availability.
Provided by Adopted Parisian
Categories Breakfast
Time 25m
Yield 9 turnovers, 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Lightly coat a baking sheet with cooking spray.
- Place cream cheese in a small bowl and stir until completely smooth.
- Separate the egg yolk from the egg white. Place the egg white in a small bowl and add the egg yolk to the cream cheese. Add 1/4 cup sugar and lemon juice to cream cheese and combine.
- Lay puff pastry on a flat surface and cut into nine small squares. Spoon about 1 tablespoon of cream cheese mixture diagonally down the center of each square from one corner to the opposite corner. Press the blueberries into cream cheese.
- Fold the sides into the center, wet the points with a little water and press tightly to seal. (Press sides tightly together or they will open while they bake).
- Place turnovers on the baking pan, brush with egg white and sprinkle lightly with the sugar and cinnamon.
- Bake for 15 minutes until golden brown. Remove from oven and serve warm.
Nutrition Facts : Calories 732.9, Fat 45.9, SaturatedFat 15.7, Cholesterol 103.7, Sodium 350, Carbohydrate 71.8, Fiber 2.9, Sugar 32, Protein 10.7
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