Apple Pie Turnover Snack Food
APPLE PIE TURNOVER SNACK
This recipe was in my sandwich maker but can be made in a skillet by anyone...makes a great afterschool snack or even for lunch.
Provided by SK H @Soos
Categories Snacks
Number Of Ingredients 4
Steps:
- Flatten your bread with a rolling pin and Cut bread diagonal like you would for a sandwich. Butter one side of each piece.
- Place butter side down in skillet and place a spoonful of apple pie filling on the bread take the next slice placing the butter side up on top.
- Cook like you would a grilled cheese being careful when you flip the bread ....with your fingers holding the top on until you flip.
- mix milk and powered sugar together adding more milk if needed to make the glaze thinner...
- drizzle the glaze over the turnover and serve
TOFFEE APPLE TURNOVER PUFF PIE
Think apple turnover made into one big pie in this super-simple pudding with a caramelised apple centre. Serve with a scoop of ice cream or double cream
Provided by Tom Kerridge
Categories Dessert
Time 1h
Number Of Ingredients 5
Steps:
- Chop the apples into small chunks. Heat the butter in a pan over a medium-high heat until sizzling, then scatter in most of the sugar, reserving about 1 tsp. Bubble until the sugar has dissolved and the mixture is sticky. Tip in the apples and stir to coat. Season with a small pinch of sea salt flakes and cook for 5-6 mins until the apples have softened and started to caramelise and any juices they have released have evaporated. Remove from the heat and set aside to cool completely. Once cooled, will keep chilled for up to a day.
- Heat the oven to 200C/180C fan/gas 6 with a baking tray inside on the middle shelf. Unravel the pastry on its baking parchment. Spoon the apple mixture over the right side of the pastry, leaving about a 1-2cm border around the edge, then brush the border all around the pastry with some of the beaten egg yolk. Fold the left side of the pastry over the apple filling to enclose it. Crimp or pinch the edge, or use a fork to seal. Use the back of a knife to score six triangles over the top of the pie, and make a few small slits in the centre of each. Brush all over with the rest of the egg yolk, then scatter with the reserved 1 tsp sugar.
- Carefully lift the pie, still on its parchment, onto the hot baking tray in the oven. Bake for 25-30 mins until puffed up and deeply golden. Leave to cool for 10 mins, then cut into wedges using the marked-out triangles as a guide.
Nutrition Facts : Calories 356 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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- In a medium saucepan over medium heat, cook the apples, cornstarch, pecans, vanilla, cinnamon, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes. Remove from heat and allow to cool off for 20 minutes.
- Adjust the oven rack to the lower third position and preheat oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Unroll the puff pastry sheets onto a lightly floured surface. Cut each into 4 squares. Spoon 2-3 Tablespoons of apple mixture onto the center of each square. Fold each over into a triangle shape and crimp the edges with a fork to seal. See photo above for visual. Some apple juices may leak out.
- Lightly brush the top of each turnover with beaten egg. Cut 2 or 3 small steam vents in the tops. Bake each batch for 20 minutes until golden brown. Rotate the pan halfway through bake time to avoid uneven browning.
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