Whole Wheat Apple Turnovers Food

APPLE TURNOVER

Steps:

• In a small bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball., On a lightly floured surface, roll dough into a 7-in. circle. Place apple slices on half of the circle; sprinkle with sugar and cinnamon. Fold dough over filling, sealing edges with fingers or pressing with a fork. Brush with milk. Prick top with a fork. Place on a greased baking sheet., Bake at 375° for 25-30 minutes or until golden brown. Combine glaze ingredients until smooth; drizzle over turnover.

WHOLE-WHEAT APPLE PANCAKES

Steps:

• Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.
• In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.
• Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.
• Place 2 pancakes on each plate. Drizzle with the syrup.
• Recipe adapted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley)

WHOLE WHEAT APPLE TURNOVERS

Steps:

• Sift together flour and salt.
• Cut in shortening, add water.
• Roll 1/8" thick & cut into twelve 4" squares. Set aside.
• Mix apples, sugar, cinnamon, lemon juice, and salt. Drizzle with honey.
• Place 1 heaping tablespoon apple mixture in center of each square.
• Dot with 1/2 teaspoon margarine.
• Moisten edges with water, fold into triangle, and press edges together with fork.
• Place on greased cookie sheet. Prick top with fork.
• Bake 25 to 30 minutes at 400°F.

MINI APPLE TURNOVERS

Steps:

• In a mixing bowl, beat cream cheese and butter until smooth.
• Refrigerate the egg white.
• Beat the egg yolk and 2 tablespoons water into cream cheese mixture.
• Gradually beat in flour until well blended.
• Shape pastry into a ball.
• Cover and refrigerate for 1 hour.
• Meanwhile, in a large skillet, toss apples with sugar and cinnamon.
• Bring to a boil.
• Reduce heat; cover and simmer for 8-10 minutes or until apples are tender.
• Remove from the heat.
• Turn the pastry onto a lightly floured surface.
• Roll to 1/8-inch thickness; cut into 4-inch circles.
• Top each circle with apple mixture.
• Brush edges of pastry with water; fold pastry over filling and seal edges well.
• In a small bowl, whisk egg white and remaining water; brush over pastry.
• Sprinkle with additional sugar, if desired.
• Place on greased baking sheets.
• Bake at 375 degrees for 18-22 minutes, or until golden brown.
• Remove to wire racks to cool.
• Serve with ice cream, if desired.

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.

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.

APPLE TURNOVERS

Steps:

• Preheat the oven to 400 degrees.
• Cut the pastry into 6 equal squares. Place the cut dough on a large baking sheet covered with parchment paper (for easy clean-up) and keep in the refrigerator until ready to fill.
• Toss the apples, brown sugar, flour, cinnamon, nutmeg and cloves together in a bowl. Allow this to sit for 10 to 15 minutes so that the apples can juice a little.
• Remove the dough from the refrigerator and portion out the apples onto the dough squares. Place the apples so that they are in the center of one-half of each square on the diagonal.
• Make an egg wash by beatiing the egg and water together. Brush the sides lightly with the dough wash. Fold the dough over the apples and line up the corners to create triangles. Press to seal. Brush the tops with the egg wash and sprinkle with sugar.
• Bake for 15 to 20 minutes or until evenly golden.