Apple Raisin Turnovers Food

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 CRANBERRY PHYLLO TURNOVERS

Steps:

• Preheat the oven to 350 degrees F.
• In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.
• Lay a sheet of phyllo onto a large cutting board and brush the dough with oil. Top with a second sheet and brush with oil. Sprinkle half the crushed cookies on top. Add another sheet of phyllo and brush with oil. Cut the phyllo into 4 long pieces. Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket. Continue to fold to maintain the triangle shape so a turnover is formed. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers. Be sure to reserve a little oil to brush the top of each turnover.
• Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining oil and bake for 20 to 25 minutes or until nicely browned. Serve warm.

APPLE BUTTER TURNOVERS

Steps:

• Place the first 4 ingredients in a food processor and pulse until it resembles coarse cornmeal.
• Sprinkle the ice water, 1 tablespoon at a time, in the food processor and pulse until the dough starts to come together.
• Form the dough into a disk, wrap in parchment paper or plastic wrap, refrigerate for 30 minutes.
• Roll out the dough 1/4 inch thick.
• Using cookie cutters, cut out turnovers into desired shapes (If you are making 8 turnovers, you need 16 cut-outs, one for the top and one for the bottom).
• Place one cut-out on a parchment or silpat lined baking sheet, top with 2 tsp of apple butter (depending on the size of your shape) leaving a 1/4 inch border around the cut-out.
• Combine the honey and water together in a separate bowl.
• Brush the 1/4 inch border with the honey water, place matching pastry shape on top of the apple butter and using the tines of a fork, gently press down to seal the dough.
• Brush the remaining honey water on top of each turnover.
• Using the tip of a knife, cut several slits through the dough (to allow ventilation).
• Bake at 400 degrees for 20 minutes.

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 STRUDEL TURNOVERS

Steps:

• Mix apple cubes and lemon juice in medium bowl. Mix 1 cup sugar, cinnamon, ginger, and white pepper in small bowl to blend. Melt 1/4 cup butter in heavy large skillet over medium-high heat and stir constantly until butter browns, about 3 minutes. Add 1/3 cup water, then sugar mixture and cook until syrup turns deep amber color, stirring constantly, about 4 minutes. Mix in brown sugar and stir until dissolved. Add apple cubes with lemon juice; cook until juices are thick and spoon leaves path when drawn across bottom of pan, about 13 minutes. Add molasses and stir to blend. Divide apple mixture equally between two 14-cube ice-cube trays. Freeze until frozen, at least 4 hours. (Frozen apple cubes can be prepared 1 month ahead. Cover; keep frozen.)
• Melt remaining 1 cup butter in heavy small saucepan over medium-low heat. Stack 14 phyllo sheets on work surface. Trim phyllo stack to form 13x8-inch rectangle. Cut stack in half lengthwise, forming two 13x4-inch stacks; place on top of each other. Cover with plastic wrap, then damp kitchen towel. Repeat with remaining 14 phyllo sheets, forming second stack. Place 1 phyllo strip on work surface. Brush lightly with melted butter. Sprinkle with 1 teaspoon breadcrumbs. Top with second phyllo strip. Brush lightly with melted butter; sprinkle with 1 teaspoon breadcrumbs. Remove 1 frozen apple cube from ice-cube tray; return remaining cubes to freezer. Place frozen apple cube on lower short end of prepared phyllo strip. Turn bottom right corner of strip over apple cube so that bottom edge lines up with left side. Continue folding up phyllo, flag-style, creating triangle and enclosing apple cube. Brush triangle with melted butter; place on rimmed baking sheet and transfer to freezer. Repeat with remaining pastry strips and apple cubes. (Turnovers can be made 2 weeks ahead. Cover; keep frozen.)
• Preheat oven to 400°F. Bake strudel turnovers on rimmed baking sheets until golden brown, about 13 minutes. Serve strudel turnovers warm with vanilla ice cream.

DIABETIC APPLE RAISIN TURNOVERS

Steps:

• Mix sugar and cinnamon.
• Add apple and raisins.
• Cover and microwave on high 1 minute.
• Stir.
• Cover and microwave for 1 1/2 mins til apple is tender.
• Trim crusts from bread.
• Please 1 tablespoon of apple mix on each slice.
• Form into a turnover, and seal edges with fork.
• Toast lightly in toaster oven.

APPLE PIE SAMOSAS

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the apples, sugar, mixed spice and sultanas in a saucepan with 2 tbsp water and cook, covered, for 6 mins or until the apples are soft, stirring once or twice. Tip into a shallow dish and spread out to cool slightly.
• Cut the sheets of filo in thirds lengthways, then brush lightly with the melted spread. Place a spoonful of the apple filling at the top of each strip, then fold over and over to form triangular parcels. Place on a baking sheet and bake for 15-20 mins until crisp and golden. Serve with low-fat yogurt, if you like.