Ww 4 Points Iced Apple Turnovers Food

WW 4 POINTS - ICED APPLE TURNOVERS

Steps:

• Preheat oven to 425°F.
• In 1-quart saucepan combine apples, lemon juice, sugar, and cinnamon.
• Cook over medium heat, stirring occasionally, until apples are very soft, about 5 minutes.
• Remove from heat, set aside.
• On work surface, roll pie crust into a 16x8-inch rectangle.
• Cut rectangle into eight 4x4-inch squares.
• Spoon an equal amount of apple mixture into each square.
• Fold square in half, forming a triangle.
• Using tines of fork, press edges to seal.
• Arrange turnovers on nonstick baking sheet and bake in middle of center oven rack until golden brown, 8-10 minutes.
• Remove to wire rack and let cool.
• While cooling, prepare icing.
• In small bowl, combine confectioners sugar, orange peel, and 1 tsp water, mixing to form icing.
• Decoratively drizzle icing over turnovers.

APPLE & DATE TURNOVER

Steps:

• Heat oven to 200C/180C fan/gas 6. Place a baking sheet in the oven. Lightly flour a work surface and roll the pastry out to a 25 x 30cm rectangle. Mix the apples with the dates, 1 tbsp flour, the sugar, cinnamon, lemon juice and a pinch of salt. Spoon over one half of the pastry, leaving a border around the edge. Brush the edges of the pastry with a little of the egg, then fold the other half over the top, pressing the edges together to seal well. Slash the top with a knife and brush with the remaining egg.
• Place in the freezer for 10 mins to firm up the pastry, then carefully lift onto the hot baking sheet and bake for 20 mins. Drizzle with icing, if you like, and serve with custard or ice cream.

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 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.