Easy Peasy Apple Turnover Food

EASY APPLE TURNOVERS

Steps:

• Pre-heat your oven to 400 degrees F and line a large baking sheet with parchment paper.
• Make the apple filling. In a medium saucepan over medium heat, melt the butter. Once fully melted, add in the chopped apples, brown sugar, cinnamon, nutmeg, all spice, and cornstarch. Stir to combine and cook over medium heat for 8 minutes. You want the apples to be tender and the sauce rather thick. Remove from heat and set aside.
• On a lightly floured surface, roll out the puff pastry sheet so that it's about 12″ x 12″. Cut it into 4 6-inch squares. (see video above for reference)
• Evenly divide the apple filling among the 4 pieces of puff pastry placing it in the middle of each sheet.
• Brush the edges of the dough with the milk and then fold the dough over the apple filling so that it creates a triangle. Press the edges together to ensure that they're fully sealed. Crimp the edges with a fork and place the turnovers on the prepared baking sheet.
• Cut a few small slits in the top of the turnovers and brush the tops evenly with the milk. Optional: sprinkle the turbinado sugar over the tops.
• Bake for 20-25 minutes or until the tops are a nice golden brown. Let cool slightly and ENJOY!

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.

EASY APPLE TURNOVERS

Steps:

• Preheat oven to 400°F.
• Pulse the applies, 1/2 cup of the sugar, the lemon juice, and salt in a food processor until the apples are coarsely chopped, about 5 pulses. Let the mixture sit for 5 minutes, then drain, reserving any accumulated juice.
• Chef note: The 2nd time I made this, I mixed a tablespoon of flour with the sugar before I tossed the apples in it. I also mixed the applesauce right in with the apples. I think the flour helped keep it from being quite so runny--it was more like pie filling when it was cooked.
• Unfold one sheet of puff pastry on lightly floured counter and roll into a 10-inch square. Cut into 4 5-inch squares. Mound 1 tablespoon applesauce and 1 tablespoon of the apple mixture in the center of each square.
• Brush the edges of each square with juice drained off the apples and fold into triangles. Crump the edges together using a fork to seal. Lay the turnovers on a wire rack and freeze for 15 minutes. Repeat with remaining sheet of pastry and remaining applesauce and apple filling.
• Toss the remaining 1/4 cup sugar with the cinnamon. Remove the rack from the freezer, brush the turnovers with the reserved apple juice, then sprinkle with the cinnamon sugar.
• Lay the turnovers on two parchment-lined baking sheets and bake until well browned, 20 to 26 minutes, rotating and switching the baking sheets halfway through baking. Transfer the turnovers to a wire rack and let cool slightly before serving.

EASY PEASY APPLE TURNOVERS

Steps:

• Preheat oven to 200 degree Celsius or 400 degrees Fahrenheit.
• Peel, core and small dice apples.
• Place apples, cloves, cinnamon and lemon juice in a medium saucepan and cook on a medium heat until just tender (DO NOT LET GO TO MUSHY STAGE) - about 3 minutes.
• Remove cloves.
• Divide each pastry sheet into 4 squares.
• Place a heaping tablespoon of apple on the diagonal of the pastry square.
• Pull over to form a triangle and seal using a fork, gently pushing in to the edge to seal, using edge of knife put 1 or 2 small slits into the pastry (to let steam escape).
• Continue until all 12 turnovers are filled and sealed.
• Brush top of turnovers with whisked egg (you will only use a small amount of the egg) and sprinkle with sugar.
• Place on a cookie/baking tray covered with baking paper/parchment paper (I get 6 to a tray).
• Put in oven and bake for 15 minutes.
• TO SERVE.
• Serve warm with custard, cream and or ice cream.
• With just a sprinkle of icing sugar (confectioners sugar).
• I have made up the apple mix and only made 6 turnovers and served the extra apple with them with custard.

EASY APPLE TURNOVERS

Steps:

• Preheat oven to 375 degrees.
• Peel the apple and cut into slices.
• unroll the pillsbury cresent rolls.
• sprinkle each roll with cinnamon and brown sugar.
• then place one apple slice at the wide end of the crecent roll
• roll crecent from wide end to small and place on ungreased baking sheet.
• place in oven and cook for 13 minutes.
• enjoy!

EASY APPLE TURNOVERS

Steps:

• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Combine 1/4 cup sugar and cinnamon in small bowl.
• Pulse apples, remaining 1/2 cup sugar, lemon juice, and salt in food processor until chopped into pieces no larger than 1/2 inch. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices. Transfer apple mixture to medium bowl and stir in applesauce.
• Unfold 1 sheet puff pastry onto lightly floured work surface and roll into 10-inch square. Cut into four 5-inch squares and fill each turnover with 2 tablespoons apple mixture, brush edges with reserved apple juice, then fold and crimp. Place turnovers on plate and freeze until firm, about 15 minutes. Repeat with remaining sheet puff pastry and filling.
• Line two rimmed baking sheets with parchment paper. With turnovers still on large plate, brush tops with reserved apple juice and sprinkle with cinnamon sugar. Place 4 turnovers on each baking sheet and bake until well browned, 20 to 26 minutes, rotating sheets halfway through baking time. Transfer turnovers to wire rack and let cool slightly. Turnovers can be served warm or at room temperature.
• Make Ahead: You can fill, fold, and freeze the unbaked turnovers up to 1 month in advance. Freeze them on a baking sheet, then transfer to a zipper-lock freezer bag. Before baking, allow the turnovers to sit at room temperature for 20 minutes, then proceed with the recipe as directed.

QUICK APPLE TURNOVERS

Steps:

• Preheat oven to 350°F.
• Mix together apple slices, brown sugar, nutmeg, cinnamon and melted butter.
• Separate biscuits and roll out individually into circles.
• Fill center of biscuits with apple mixture and fold dough over into half moon shape.
• Crimp edges with fork.
• Bake on ungreased cookie sheet until golden brown, about 15 minutes, serve warm.
• Combine powdered sugar, vanilla, and enough water to make a glaze (start small).
• Drizzle over turnovers.

EASY PEASY APPLE PUFF PIE

Steps:

• Remove your puff pastry form the packaging. Dust a work surface generously with some flour.
• Cut you block of pastry in 1/2. With the first half, roll the pastry out to a circle approximately 12" -13".
• Rub the margarine all over the inside of a 10" pie dish. Make sure you grease all the way up the inner sides so that the pie does not stick.
• Carefully lift the circle of dough (use the rolling pin to help you) from the work surface & place it in the pie dish.
• With your fingertips, gently coax the pastry into place. Make sure that the pastry is flush with base & sides of the pie dish. Prick the base of the pastry with a fork a few times.
• Spoon the applesauce into the pastry case.
• Peel & core the apples. Cut into slices, no thicker than 5mm & lay them over the applesauce, be sure to cover all the applesauce.
• Dust your worksurface again with more flour & roll out the 2nd piece of pastry dough -- you need to have the pastry about 10"-11"; diameter.
• Brush the top edges of the pastry lining the pie dish with a little of the beaten egg & carefully lay the 2nd piece of pastry dough over the apples.
• If you have any leftover pieces of dough, re-roll them & cut out freeform leaf shapes and spheres & stick them to the top of the pie with a little of the beaten egg.
• Make a few small slits with a small knife -- these are to allow the steam to escape.
• Brush the pie with the beaten egg & sprinkle with the brown sugar.
• Bake at 220C for 30-45 minutes or until the pie is a deep golden colour, has risen well & has visible, flaky layers.
• Serve warm or at room temperature with whipped cream, vanilla ice cream or custard!

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.