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Recipe: All - American Apple Turnovers
Similar Categories: All, American, Apple, Turnovers
Makes 10
2 tbsp unsalted butter
3 large apples (about 1-1//2 lbs) peeled, cored & cut in 1/4-inch dice (3 cups)
1/2 cup apple cider or unsweetened apple juice
2 tbsp sugar
2 tsp fresh lemon juice
1 pinch salt
1/4 cup unsweetened apple butter
2 tbsp dried currants (optional)
1 tsp lemon zest -- finely grated
1/4 tsp cinnamon (optional)
1 pinch ground cloves -- (optional)
1 pinch ground allspice -- (optional)
(Use favorite pastry)
Melt butter in a large nonreactive skillet over mod. high heat. Add 2
c of diced apples & cook, stirring frequently, 'til they begin to
color, about 5 min. Stir in cider, sugar, lemon juice & salt; reduce
heat to mod. & cook 'til the liquid is reduced & the apples appear
almost dry but still retain their shape, about 5 min. longer. Remove
skillet from heat & stir in apple butter, currants, lemon zest,
cinnamon, cloves & allspice, along w remaining 1 c of raw chopped
apple. Transfer apple mixture to a med. bowl & refrigerate,
uncovered, till cooled completely.
On a lightly floured work surface, roll out the pastry dough to an
18x20" rectangle, 1/16th inch thick. Using a 6" plate or bowl as a
guide, cut out eight, 6" rounds as close together as possible. Gather
and reroll the dough scraps, then cut out 2 additional rounds.
Spoon the cooled apple filling on the lower half of each of the
rounds. Lightly moisten the edges of the rounds with water and fold
the dough over the filling to form semicircular turnovers. Press down
on the edges to seal, first with your fingers, then with the tines of
a fork. Using back of a small knife, press into sealed edges at
1/2-inch intervals to create a scalloped effect. Transfer turnovers
to a heavy baking sheet & refrigerate at least 15 min.
Preheat oven to 425 degrees. Brush turnovers with egg wash. Using a
sharp knife, cut 2 small slits in top of each turnover to vent steam.
Bake turnovers in mid. of oven for 10 min. Move them to the upper
rack & bake for 8-10 min. longer, or 'til pastry is a deep golden
brown and filling begins to bubble. Let cool on rack.
2 tbsp unsalted butter
3 large apples (about 1-1//2 lbs) peeled, cored & cut in 1/4-inch dice (3 cups)
1/2 cup apple cider or unsweetened apple juice
2 tbsp sugar
2 tsp fresh lemon juice
1 pinch salt
1/4 cup unsweetened apple butter
2 tbsp dried currants (optional)
1 tsp lemon zest -- finely grated
1/4 tsp cinnamon (optional)
1 pinch ground cloves -- (optional)
1 pinch ground allspice -- (optional)
(Use favorite pastry)
Melt butter in a large nonreactive skillet over mod. high heat. Add 2
c of diced apples & cook, stirring frequently, 'til they begin to
color, about 5 min. Stir in cider, sugar, lemon juice & salt; reduce
heat to mod. & cook 'til the liquid is reduced & the apples appear
almost dry but still retain their shape, about 5 min. longer. Remove
skillet from heat & stir in apple butter, currants, lemon zest,
cinnamon, cloves & allspice, along w remaining 1 c of raw chopped
apple. Transfer apple mixture to a med. bowl & refrigerate,
uncovered, till cooled completely.
On a lightly floured work surface, roll out the pastry dough to an
18x20" rectangle, 1/16th inch thick. Using a 6" plate or bowl as a
guide, cut out eight, 6" rounds as close together as possible. Gather
and reroll the dough scraps, then cut out 2 additional rounds.
Spoon the cooled apple filling on the lower half of each of the
rounds. Lightly moisten the edges of the rounds with water and fold
the dough over the filling to form semicircular turnovers. Press down
on the edges to seal, first with your fingers, then with the tines of
a fork. Using back of a small knife, press into sealed edges at
1/2-inch intervals to create a scalloped effect. Transfer turnovers
to a heavy baking sheet & refrigerate at least 15 min.
Preheat oven to 425 degrees. Brush turnovers with egg wash. Using a
sharp knife, cut 2 small slits in top of each turnover to vent steam.
Bake turnovers in mid. of oven for 10 min. Move them to the upper
rack & bake for 8-10 min. longer, or 'til pastry is a deep golden
brown and filling begins to bubble. Let cool on rack.
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