Apple Turnovers With Gingered Cranberry Caramel Sauce Recipes

CRANBERRY-APPLE GINGER SAUCE

Steps:

• In a 4 or 5-quart saucepan, bring ALL ingredients to a boil over medium heat, stirring until the sugar is dissolved.
• Boil the sauce (lower temperature if the sauce is spitting too much) stirring occasionally (about 10-15 minutes) or until thickened.
• Cool and refrigerate for a minimum of 3 hours before serving.

APPLE TURNOVERS WITH CARAMEL SAUCE AND ICE CREAM

Steps:

• Filling: Peel, core, and cut the apples into 1-inch pieces (about 4 cups). Put the apples in a medium saucepan, and add the water, sugar, and lemon juice. Bring to a boil, over medium-high heat. stirring occasionally, until the sugar dissolves. Cover, then reduce the heat to medium-low and simmer until the apples are very tender, stirring frequently, about 12 minutes. Remove from the heat. Gently mash the apples with fork or potato masher until the mixture is very soft, but still chunky. Cool completely. The filling can be made 2 days in advance. Cover and refrigerate.
• Position 1 rack in the top third of the oven, and 1 rack in the bottom third, and preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• Pastry: If using a 14-ounce package (1 sheet), roll out the pastry on a lightly floured surface to 15-inch square. If using a 16-ounce package (2 sheets), stack the pastry sheets together, and then roll them out on a lightly floured surface to a 15-inch square. Cut the pastry into 9 (5-inch) squares. Put 1 generous tablespoon of filling in the center of each of 8 squares, reserve the remaining square for another use). Lightly brush the edges of each square with beaten egg. Fold half of the pastry square over the filling, forming triangles. Press and pinch the pastry edges with fingertips to seal tightly. Lightly brush the pastry triangles with beaten egg, and sprinkle lightly with superfine sugar, if desired. Using a thin, sharp knife, make 3 small slits on top of each triangle to allow the steam to escape. Put the triangles on the prepared baking sheets. Refrigerate until firm, about 15 minutes.
• Bake the turnovers until they are beginning to color, about 15 minutes. Reverse the baking sheets from top to bottom. Reduce the oven temperature to 350 degrees F, and continue baking until the turnovers are firm and golden, 10 to 15 minutes longer. Cool at least 15 minutes before serving. Serve warm or at room temperature with and Caramel Sauce and vanilla ice cream.
• Over low heat, mix the water, and sugar in a medium heavy-bottomed saucepan. Cook until the sugar dissolves, about 5 to 10 minutes. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot!
• Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat, and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify.
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.

APPLE-CRANBERRY TURNOVERS

Steps:

• Position oven rack in the lower third of the oven; preheat to 400°.
• Add jelly to a microwaveable bowl; microwave on HIGH for 30 seconds; stir in apple, cranberries, cornstarch, and cinnamon.
• Roll out pastry on a lightly floured surface into a 12x9 inch rectangle.
• Cut into 6 squares; divide apple mixture among squares, leaving a 1-inch border, and lightly brush egg on border.
• Dot filling with butter; fold each pastry into a triangle, enclosing filling, and crimp edges with a fork.
• Cut 2 small steam vents in the top of each turnover.
• Place turnovers on baking sheet lined with parchment paper.
• Brush tops lightly with more egg and sprinkle with sugar.
• Bake 18-20 minutes until puffed and golden; cool until warm but not hot, about 20 minutes.

APPLE TURNOVERS WITH CARAMEL SAUCE AND ICE CREAM

Steps:

• For the filling: Put the apples in a medium saucepan and add 1/3 cup water, the sugar and lemon juice. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves. Cover, then reduce the heat to medium-low and simmer until the apples are very tender, stirring frequently, about 12 minutes. Remove from the heat. Gently mash the apples until the mixture is very soft, but still chunky. Cool completely.
• Position 1 rack in the top third of the oven and 1 rack in the bottom third. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• For the pastry: Stack the pastry sheets together, and then roll them out on a lightly floured surface to a 15-inch square. Cut the pastry into 9 (5-inch) squares. Put 1 generous tablespoon apple filling in the middle of each square. Lightly brush the edges of each square with the beaten egg. Fold half of the pastry square over the filling, forming triangles. Press and pinch the pastry edges with fingertips or a fork to seal tightly. Chill the turnovers slightly to firm the dough, about 15 minutes.
• Remove the turnovers from the refrigerator. Make small slits or holes on top of each triangle with a sharp knife or a fork so the steam can escape. Lightly brush the pastry triangles with beaten egg and sprinkle lightly with sugar. Transfer to the baking sheets.
• Bake the turnovers until golden brown, about 20 minutes. Cool at least 15 minutes before serving. Serve warm or at room temperature with a scoop of vanilla ice cream and a generous drizzle or pour of Caramel Sauce.
• Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
• Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.