Banana Apple Turon Recipes

BANANA-APPLE TURON

Steps:

• Apple pie filling:.
• In a large bowl, toss apples with lemon juice; set aside.
• In a Dutch oven over medium heat, combine sugar, cornstarch, cinnamon, nutmeg and salt. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6 to 8 minutes.
• Cool for 30 minutes.
• Ladle into freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze;
• Turon:.
• Roll a strip of banana, a tbsp on apple pie filling and half teaspoon of brown sugar in a spring roll wrapper.
• Seal roll with a mixture of cornstarch and water.
• Deep-fry until golden brown.

TURON

Steps:

• Peel and cut bananas to fit the wrappers. I use rather large bananas so I cut them both lengthwise and crosswise to make 4 pieces. Adjust this so that your banana "fits" so you can roll it like and eggroll.
• Spread a little brown sugar on the lumpia wrapper, add the banana. Alternatively, you can roll the banana in the sugar instead of sprinkling some on the wrapper. My kids find this easier. If you are using jackfruit add a little with the banana.
• Roll like you would an eggroll. Wet the end flap with a little water or beaten egg to seal.
• Deep fry at about 350 degrees until golden brown. It generally takes me 5-7 minutes per batch.

TURON (CARAMELIZED BANANA TRIANGLES)

Steps:

• Melt butter in a skillet over medium-high heat. Stir in brown sugar and 1 dash of cinnamon. Mix well until bubbles start to appear. Add banana; cook, stirring gently, until it starts to brown, about 5 minutes. Transfer banana to a bowl; roughly slice into 1/4-inch chunks using a spoon. Let filling cool briefly.
• Whisk water and flour together in a small bowl to make the paste. Mix white sugar and 1/4 teaspoon cinnamon together in another small bowl.
• Lay 1 lumpia strip on a flat work surface. Place 3/4- to 1 teaspoon of filling in the lower corner of the wrapper; fold 1 corner over the filling and enclose, forming a triangle. Fold over the other edges to finish the triangle, smearing the last fold with the paste to seal. Place triangle on a plate, seam-side down. Repeat with remaining wrappers, filling, and paste.
• Heat 2 inches of oil in a skillet over medium-high heat. Fry the triangles in batches until golden brown, about 4 minutes per batch. Drain on a paper towel and sprinkle cinnamon sugar over the warm triangles.