All-American Apple Turnovers Recipe
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Ingredients : All-American Apple Turnovers Recipe
2 tbsp Unsalted butter
3 large Apples, (ab. 1-1//2 lbs), peeled,cored & cut in 1/4" dice ( 3cups)
1/2 cup Apple cider or unsweetened apple juice
2 tbsp Sugar
2 tsp Fresh lemon juice
1 pinch Salt
1/4 cup Unsweetened apple butter
2 tbsp Dried currants, (optional)
1 tsp Lemon zest, finely grated
1/4 tsp Cinnamon, (optional)
1 pinch Ground cloves, (optional)
1 pinch Ground allspice, (optional)
(Use favorite pastry) These turnovers are best with at least two varieties
of firm cooking apples, such as Granny Smith, Jonathan, Winesap & Golden
Delicious, for differences in texture and acidity. Sweet spices optional.
1. Melt butter in a lg nonreactive skillet over mod. high heat. Add 2
c of diced apples & cook, stirring frequently, 'til they begin to color,
ab.5 min. Stir in cider, sugar, lemon ju & salt; reduce heat to mod. &
cook 'til the liquid is reduced & the apples appear almost dry but still
retain their shape, about 5 min. longer. Remove skillet from heat & stir
in apple butter, currants, lemon zest, cinnamon, cloves & allspice, along
w remaining 1 c of raw chopped apple. Transfer apple mixture to a med.
bowl & refrigerate, uncovered, till cooled completely. 2. On a lightly
floured work surface, roll out the pastry dough to an 18x20" rectangle,
1/16th inch thick. Using a 6" plate or bowl as a guide, cut out eight,
6"rounds as close together as possible. Gather and reroll the dough
scraps, then cut out 2 additional rounds. 3. Spoon the cooled apple
filling on the lower
half of each of the rounds. Lightly moisten the edges of the rounds with
water and fold the dough over the filling to form semicircular turnovers.
Press down on the edges to seal, first with your fingers, then with the
tines of a fork. Using back of a small knife, press into sealed edges at
1/2-inch intervals to create a scalloped effect. Transfer turnovers to a
heavy baking sheet & refrigerate at least 15 min. 4. Preheat oven to 425
degrees. Brush turnovers w egg wash. Using a sharp knife, cut 2 small
slits in top of each turnover to vent steam. 5. Bake turnovers in mid.
of oven for 10 min. Move them to the upper rack & bake for 8-10
min.longer, or 'til pastry is a deep golden brown and filling begins to
bubble. Let cool on rack. Makes 10.
Converted by MC_Buster.
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