Easy Apple Turnovers Recipes

EASY APPLE TURNOVERS

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.

CRESCENT ROLL APPLE TURNOVERS

Steps:

• Pre-heat oven to 375 F
• Roll out the crescent rolls flat and separate into the four squares. Push the seams together so there is no separation in the square (or separate them to make triangle apple turnovers).
• Spoon the apple pie filling onto one side of the turnover.
• Using a fork, press the edges together.
• Place the apple turnovers on a greased baking sheet (or a sheet lined with parchment) and bake for 18-20 minutes, or until brown.
• Let cool.
• Optional: drizzle with caramel syrup

EASY APPLE TURNOVERS FROM SCRATCH

Steps:

• In a large bowl, whisk together the flour, sugar and salt. Add the cold butter and, toss it into the flour mixture and try to incorporate the butter into the flour.Add cold water, little by little into the flour mixture and, using a fork, gently toss and stir together until large lumps form and all of the flour has been moistened. Using your hands, pat the dough into a ball and wrap with plastic wrap or parchment paper. Refrigerate for 30 minutes or more until the dough is firm
• In a small pan, add the sugar, cinnamon powder,salt,corn flour and water and bring it to boil .When it get thickened,stop cooking and take it out from the stove.
• Line a baking sheet with parchment paper.
• On a lightly floured work surface, roll out one half of the dough to ⅛-inch thickness. Cut the pie dough sheet into circles using a cookie cutter or into long rectangles or squares using a pizza cutter.Spoon about 1 to 2 tablespoons filling onto each dough sheet and fold it in half so the other side comes down over the filling. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the tines of a fork.Transfer them to the parchment-lined baking sheet.
• Freeze for 20 minutes or Refrigerate the assembled hand pies for 30 minutes.
• Preheat oven to 400 degrees F
• In a small bowl, whisk together an egg and milk for the egg wash. Remove the chilled hand pies from the refrigerator, and lightly brush with the egg wash. Using a sharp knife, cut a few small slits on the top of each hand pie, then sprinkle generously with coarse sugar.
• Bake @400 F for 10 minutes and then reduce the temperature to 375 F and bake for another 18-20 minutes or Bake until the hand pies are golden brown, the baking time vary according to how thick we rolled the dough.
• Remove the pies from the oven, and let stand to cool slightly before serving.Enjoy!

EASY APPLE TURNOVERS

Steps:

• Preheat oven to 400°F.
• Pulse the applies, 1/2 cup of the sugar, the lemon juice, and salt in a food processor until the apples are coarsely chopped, about 5 pulses. Let the mixture sit for 5 minutes, then drain, reserving any accumulated juice.
• Chef note: The 2nd time I made this, I mixed a tablespoon of flour with the sugar before I tossed the apples in it. I also mixed the applesauce right in with the apples. I think the flour helped keep it from being quite so runny--it was more like pie filling when it was cooked.
• Unfold one sheet of puff pastry on lightly floured counter and roll into a 10-inch square. Cut into 4 5-inch squares. Mound 1 tablespoon applesauce and 1 tablespoon of the apple mixture in the center of each square.
• Brush the edges of each square with juice drained off the apples and fold into triangles. Crump the edges together using a fork to seal. Lay the turnovers on a wire rack and freeze for 15 minutes. Repeat with remaining sheet of pastry and remaining applesauce and apple filling.
• Toss the remaining 1/4 cup sugar with the cinnamon. Remove the rack from the freezer, brush the turnovers with the reserved apple juice, then sprinkle with the cinnamon sugar.
• Lay the turnovers on two parchment-lined baking sheets and bake until well browned, 20 to 26 minutes, rotating and switching the baking sheets halfway through baking. Transfer the turnovers to a wire rack and let cool slightly before serving.

EASY APPLE TURNOVERS

Steps:

• Add all apple filing ingredients to a large skillet. Mix well, then place on stove and cook over medium, high heat. Simmer until soft and thick, about 5-10 minutes. Allow to cook
• Place one sheet of phyllo dough on a clean surface. Spray with cooking spray, then fold in half horizontally. Fold again horizontally to form a long rectangle. Lightly mist with cooking spray.
• Place 3 tbsp of apple filling on the far left end of the dough. Fold dough over in a triangle form, like how you would fold a flag (see blog instructions). Keep folding the triangle (downwards, sideways, upwards, sideways, repeat) until all dough is used up. Tuck leftover edges under the triangle. Repeat with remaining phyllo dough.
• Back at 375F degrees for 10 minutes. Filp and bake another 5 minutes. Keep an eye on them, as all oven heats differ slightly.
• Optional--use a sifter to dust powdered sugar over turnovers for a pretty presentation (doesn't increase points).

BAKED APPLE TURNOVERS

Steps:

• Cook apples and water in a medium saucepan over medium heat, covered, stirring occasionally and breaking up apples with the back of a spoon, 10 to 12 minutes or until apples form a coarse puree. Add SPLENDA® Granulated Sweetener and flour; cook 2 to 3 additional minutes, stirring constantly until SPLENDA® Granulated Sweetener dissolves and mixture is thickened. Stir in cinnamon. Spoon apple mixture into a bowl to cool slightly.
• Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray; set aside.
• Unroll piecrusts; cut each one into four wedges. Roll each wedge into a 6-inch circle. Place 3 level tablespoons apple mixture on each circle; moisten edges of dough with water and fold dough over to form a half-moon shape. Crimp to seal, and cut vents to release steam. Place on prepared pan; brush tops with egg white.
• Bake 15 to 20 minutes or until turnovers are browned. Cool turnovers on a wire rack 10 minutes before serving. Serve warm or at room temperature.

APPLE TURNOVERS

Steps:

• In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12x6-in. rectangle., Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6x4-in. rectangle. Roll dough into a 12x6-in. rectangle., Repeat steps of butter layering and dough folding, ending with a 6x4-in. rectangle. Wrap in plastic; refrigerate for 15 minutes. Roll dough into a 12x6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic; refrigerate for 1 hour., Preheat oven to 450°. Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring often, 5-10 minutes. Remove from the heat., In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover., Bake until golden brown, 17-22 minutes. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.

EASY APPLE TURNOVERS

Steps:

• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Combine 1/4 cup sugar and cinnamon in small bowl.
• Pulse apples, remaining 1/2 cup sugar, lemon juice, and salt in food processor until chopped into pieces no larger than 1/2 inch. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices. Transfer apple mixture to medium bowl and stir in applesauce.
• Unfold 1 sheet puff pastry onto lightly floured work surface and roll into 10-inch square. Cut into four 5-inch squares and fill each turnover with 2 tablespoons apple mixture, brush edges with reserved apple juice, then fold and crimp. Place turnovers on plate and freeze until firm, about 15 minutes. Repeat with remaining sheet puff pastry and filling.
• Line two rimmed baking sheets with parchment paper. With turnovers still on large plate, brush tops with reserved apple juice and sprinkle with cinnamon sugar. Place 4 turnovers on each baking sheet and bake until well browned, 20 to 26 minutes, rotating sheets halfway through baking time. Transfer turnovers to wire rack and let cool slightly. Turnovers can be served warm or at room temperature.
• Make Ahead: You can fill, fold, and freeze the unbaked turnovers up to 1 month in advance. Freeze them on a baking sheet, then transfer to a zipper-lock freezer bag. Before baking, allow the turnovers to sit at room temperature for 20 minutes, then proceed with the recipe as directed.

APPLE TURNOVER RECIPE

Steps:

• Preheat Oven to 400˚F. Remove puff pastry from the freezer and thaw according to instructions while making and cooling the apple filling.
• In a medium pot, melt 1 Tbsp butter over medium heat. Add diced apples and cook, stirring occasionally until softened (5 min).
• Reduce heat to low and stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and salt. Continue to simmer 3 minutes until apples are soft and caramelized. Remove from heat and set aside to cool.
• Use a rolling pin to roll the first sheet of thawed pastry to an 11" square. With a pizza cutter, cut into 4 equal-sized squares. Place cooled apple mixture over half of each square, leaving at least a 1/2" border.
• Thoroughly Beat together 1 egg and 1 Tbsp water. Brush eggwash lightly on edges of the pastry (just enough to seal), bring the edges together and crimp tightly along the edges with a fork to seal. Repeat steps 4 and 5 with the second sheet of puff pastry to make 8 turnovers.
• Transfer to a parchment-lined baking sheet, keeping them at least 1" apart. With a paring knife, cut 2-3 small slits in the top of each turnover.* Brush the tops with egg wash and bake 20-23 minutes or until golden and puffed.
• While turnovers are still warm, stir together powdered sugar and heavy whipping cream (adding to your desired consistency) and drizzle glaze over 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.

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.