Apple Pie Turnover Food

APPLE PIE TURNOVER

Steps:

• Preheat oven to 400 degrees, lightly spray a baking sheet with cooking spray.
• Melt butter in a skillet, add apples and cook for about 3 minutes. Add sugar, cinnamon, nutmeg, cornstarch, lemon juice stir. Bring to a simmer and cook until sauce is thickened about 5 minutes.
• Unfold the thawed puff pastry sheet. Use a rolling pin to gently roll over the seams. Cut the sheet into four squares. Divide the mixture up evenly and spoon it into the center of the pastry square. Fold the pastry in half and pinch the edges together using a fork. Repeat with the remaining squares. Brush some egg wash on top of the pastries to help them become nicely browned. Place on baking sheet. Bake 12-15 minutes. Let cool 10 minutes on cooling rack
• In a small bowl whisk the powdered and milk together until combined. If you want it thicker just add a little more sugar. Drizzle glaze over turnovers.
• **If you want to freeze some of the turnovers. Place them on a baking sheet lined with parchment paper and place in freezer. Once they are frozen you can put them in a ziplock freezer bag and they wont stick together. Bake 15-20 minutes

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:

• 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.

LYDIE'S PIE CRUST / APPLE TURNOVERS

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.

APPLE TURNOVERS

Steps:

• Place apples in a bowl with sugar and cinnamon. Mix well.
• Cut pastry sheets into quarters.
• Spoon 2 tablespoons of the apple mixture and 1 teaspoon jam onto one half of each pastry square.
• Brush each square with a little of the egg around edge of pastry.
• Fold over pastry to enclose filling, then pinch and fold edges to seal.
• Place turnovers on oven trays lined with baking paper.
• Brush tops with remaining egg.
• Cook in a hot oven (200C) for 20 minutes, or until pastry is golden brown.
• Sprinkle with some sifted icing sugar if desired.
• The turnovers are best served warm.

APPLE TURNOVERS

Steps:

• Put the Bramley apple, sugar and cinnamon in a small pan with 1 tbsp water. Cover with a lid and simmer over a low heat for 10-15 mins until the apple breaks down and turns into a compote.
• Stir in the butter and the Gala apple and cook for a further 5 mins, uncovered, until the Gala apple is just soft but retaining its shape, and any excess water has evaporated to make a thick compote around the Gala chunks. Remove from the heat and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. Unravel the puff pastry sheet out on a work surface, and cut into 4 even rectangles. Divide the apple filling to one side of each of the puff pastry rectangles, leaving a 1cm border. Brush the border with milk and fold over the empty side of pastry over the filling and crimp together. Brush with more milk and sprinkle over the sugar. Make a small steam hole in the middle of the turnovers.
• Transfer to a parchment-lined baking sheet and bake for 20-25 mins until golden and puffed up. Leave to cool for 10 mins on a wire rack (the filling will be molten when it first comes out the oven) before serving warm with a scoop of vanilla ice cream, or serve at room temperature. Keep for 2 days in an airtight container.

APPLE TURNOVERS (OR ANY CANNED FRUIT PIE FILLING)

Steps:

• TO MAKE THE PASTRY:.
• Blend flour and salt in medium mixing bowl. Cut chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
• Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
• To test the dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
• Shape the dough into a ball. For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
• FOR THE FILLING:.
• Combine apples and water in small saucepan. Cook and stir on high heat until mixture comes to a boil. Reduce heat to low. Simmer 5 minutes. Stir in brown sugar, cinnamon and nutmeg. Simmer 5 minutes.; stir frequently. Combine flour and granulated sugar. Stir into apple mixture. Bring to a boil. Boil 1 minute. Stir in butter.
• Heat oven to 425ºF. Roll out refrigerated pie dough. Cut six 5 1/4-inch circles from each half (reroll circles as necessary to 1/16-inch thickness).
• Place about 1 tablespoon apple filling on each dough circle. Moisten edges with water. Fold in half over filling. Press with fork to seal. Place on ungreased baking sheet. Prick tops with fork to let steam escape.
• Bake 20 minutes or until golden brown. Cool 10 minutes on wire rack.
• Combine powdered sugar, milk and vanilla in small bowl. Stir well. Drizzle over turnovers. Serve warm or cool.
• Note: Any canned fruit pie filling can be substituted for fresh apple filling.

TOFFEE APPLE TURNOVER PUFF PIE

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.

BAKED APPLE TURNOVERS

Steps:

• Chop pie filling. Stir apple pie spice into chopped pie filling, if desired; set aside.
• Unfold piecrust pressing lightly to remove fold lines; cut into 8 4 1/2-inch circles.
• For each turnover, spoon 2 tablespoons pie filling mixture over half of pastry circle.
• Moisten edges of circle with water; fold the dough over the filling, pressing edges to seal.
• Crimp edges with a fork.
• Place turnovers on a lightly greased baking sheet.
• Bake at 425°F for 13 to 15 minutes, or until golden.
• Combine powdered sugar, milk, and vanilla, stirring until smooth; drizzle glaze over warm turnovers.