Skinny 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.

APPLE TURNOVER RECIPE

Steps:

• Preheat Oven to 400˚F. Remove puff pastry from the freezer and thaw according to instructions while making and cooling the apple filling.
• In a medium pot, melt 1 Tbsp butter over medium heat. Add diced apples and cook, stirring occasionally until softened (5 min).
• Reduce heat to low and stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and salt. Continue to simmer 3 minutes until apples are soft and caramelized. Remove from heat and set aside to cool.
• Use a rolling pin to roll the first sheet of thawed pastry to an 11" square. With a pizza cutter, cut into 4 equal-sized squares. Place cooled apple mixture over half of each square, leaving at least a 1/2" border.
• Thoroughly Beat together 1 egg and 1 Tbsp water. Brush eggwash lightly on edges of the pastry (just enough to seal), bring the edges together and crimp tightly along the edges with a fork to seal. Repeat steps 4 and 5 with the second sheet of puff pastry to make 8 turnovers.
• Transfer to a parchment-lined baking sheet, keeping them at least 1" apart. With a paring knife, cut 2-3 small slits in the top of each turnover.* Brush the tops with egg wash and bake 20-23 minutes or until golden and puffed.
• While turnovers are still warm, stir together powdered sugar and heavy whipping cream (adding to your desired consistency) and drizzle glaze over turnovers.

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.

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:

• Heat oven to 375 degrees. In a bowl, combine 2 tablespoons granulated sugar and cinnamon; set aside. In another bowl, mix apples, remaining granulated sugar, lemon juice and salt. Let sit 5 minutes, and drain, reserving juice.
• On a floured work surface, roll out a sheet of puff pastry to a rectangle roughly 9 by 12 inches. Cut into 6 squares, and place 1 tablespoon apple filling in center of each. Lightly brush edges with reserved apple juice; fold into triangles, and seal edges by crimping with a fork. Repeat with remaining puff pastry and filling. Transfer turnovers to freezer, and freeze until firm, at least 15 minutes. Turnovers can be kept frozen in zipper-lock freezer bags up to 1 month.
• Line 2 baking sheets with parchment paper or nonstick pan liners. Brush tops of frozen turnovers with apple juice, sprinkle with cinnamon sugar and arrange on baking sheets. (If reserved apple juice is no longer available, use commercial juice or water.) Sprinkle with coarse sugar. Bake until well browned, 20 to 25 minutes, rotating pans halfway through baking time. Let cool slightly before serving.

THE SKINNY GIRL WITH FAT APPETITE APPLE TURNOVERS

Steps:

• Mix all filling ingredients.
• Place stacked sheets of phyllo on a flat surface and cover with plastic wrap to keep from drying out.
• Place 1 phyllo sheet on work surface. Lightly coat with nonstick cooking spray. Top with another sheet. Cut lengthwise in three 4-inch-wide strips. Move strips apart. Mound 1 heaping tablespoon filling at one end about 1-inch from corner. Fold opposite corner at same end over filling, forming a triangle. Continue folding your way up the strip, as you would a flag, to the end.
• Repeat with remaining phyllo and the filling. You'll have 12 turnovers. (Can be made ahead up to this point and frozen on a tray or cookie sheet. When firm, pack in plastic bags.).
• To bake freshly made or frozen turnovers: Heat oven to 400-degrees F. Lightly coat a cookie sheet with nonstick cooking spray.
• Arrange turnovers seam-side down on prepared cookie sheet. Lightly spray tops with cooking spray. Sprinkle with cinnamon sugar. Bake 15 - 17 minutes, or until golden. Remove to wire rack to cool.

MINI APPLE TURNOVERS

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.

BAKED APPLE TURNOVERS

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.