Apple Pie Fold Overs Recipes

APPLE PIE FOLD-OVERS

Steps:

• Combine powdered sugar, milk and vanilla in small bowl, mixing well.
• Put drizzle into a small plastic bag, cutting the tip of the bag and drizzle the apple pie fold-overs when ready.
• Combine cinnamon and sugar and set aside until needed.
• Combine apples and water in small saucepan. Cook and stir on high heat until mixture comes to a boil. Reduce heat to low. Simmer 5 minutes.
• Stir in brown sugar, cinnamon and a pinch of sea salt. Simmer 5 minutes. Stir frequently.
• Combine flour and granulated sugar. Stir into apple mixture. Bring to a boil and allow to boil for 1 minute. Stir in butter and set aside keeping warm until needed.
• Heat both sides of the Mission® Super Soft Flour Tortillas on a skillet. This will help the tortilla get some color and finish the cooking process. *Big bubbles can appear and this is normal, they will go down.
• Brush one side of the Mission® Super Soft Flour Tortillas with butter, then sprinkle with cinnamon sugar. Repeat this process for each tortilla.
• Place the buttered and sugared tortilla back on the skillet long enough to get some caramelization of the sugar; giving the tortilla a beautiful golden brown color. Just be careful not to burn the tortilla or burn your hands when you remove them from the skillet. Sugar can cause some pretty bad burns. Repeat this process until you've finished the tortillas.
• Fill un-sprinkled side of tortilla with apples and fold over. Repeat the process until finished and drizzle with the glaze and serve immediately.
• Garnish with fresh berries, mint leaves and whipped 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.

EASY APPLE PIE FOR 4 FOLDOVER

Steps:

• In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice.
• Cook over medium heat, stirring occasionally, until bubbly.
• Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
• In small bowl, mix flour, granulated sugar and salt.
• Gradually stir into apple mixture, cooking and stirring until mixture thickens.
• Remove from heat; stir in butter and vanilla.
• Cool 15 minutes.
• Meanwhile, heat oven to 375°F
• Let pie crust pouch stand at room temperature for 15 minutes.
• Remove pie crust from pouch; unroll crust on ungreased cookie sheet.
• Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
• In small bowl, beat egg and 1 tablespoon water; brush over edge of crust.
• Fold untopped half of crust over apple mixture; firmly press edge to seal.
• Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
• Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.

EASY APPLE PIE FOLDOVER

Steps:

• 1. In medium saucepan, combine apples, brown sugar, 1 tablespoon water and lemon juice. Cook over medium heat until bubbly, stirring occasionally. Reduce heat to low cover and cook 6 to 8 minutes or until apples are tender, stirring occasionally.2. In small bowl, combine flour, sugar and salt stir into apple mixture. Cook until mixture thickens, stirring constantly. Remove from heat stir in vanilla and margarine. Cool 15 to 20 minutes.3. Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 to 20 minutes.4. Remove pie crust from pouch. Unfold crust place on ungreased cookie sheet. Press out fold lines.5. Spoon fruit mixture evenly on half of crust to within 1/2 inch of edge. In small bowl, beat 1 tablespoon water and egg brush over edges of crust. Fold remaining side of crust over fruit, turnover fashion press edges firmly to seal.* Flute edge cut small slits in top crust. Brush top with egg mixture.6. Bake at 375°F. for 25 to 35 minutes or until crust is golden brown. Serve warm or cool.TIP:* If desired, cut out decorative shapes from remaining side of crust before folding crust over fruit. Omit slits in crust.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 380 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 6 g 30% * Cholesterol: 65 mg 22% * Sodium: 390 mg 16% * Total Carbohydrate: 51 g 17% * Dietary Fiber: 1 g 4% * Sugars: 23 g * Protein: 3 g * Vitamin A: 4% * Vitamin C: 4% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 2 1/2 Fruit, 3 1/2 Fat or 3 1/2 Carbohydrate, 3 1/2 Fat