Glazed Apple Turnovers Recipes

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.

MAPLE GLAZED TURNOVERS

Steps:

• Melt the butter in a medium skillet, add brown sugar and stir until thoroughly combined.
• Add apples, apple juice and raisins, cook over medium heat until apples are softened but still slightly crisp.
• Mix the arrowroot starch or cornstarch with a small amount of water add to the cooked apples, stir in chopped pecans and cinnamon.
• Continue to cook until mixture is thickened and most of liquid has been absorbed.
• Remove from heat, place in a small bowl and place in refrigerator and allow to cool for 30 minutes to 1 hour before filling pastry.
• Meanwhile, lay the sheet of pastry out on counter and allow to thaw for 40 minutes.
• On a lightly floured board, lightly roll out sheet of puff pastry into a square, cut in fourths; beat the egg white with 1 tablespoon water, set aside.
• Divide the cooled apple mixture evenly among the 4 squares of pastry, leaving the edges free for crimping.
• Brush the edges of the pastry with the beaten egg white and gently fold the pastry over the apples forming a triangle; with the floured tines of a fork, thoroughly crimp and seal the edges together.
• Place on a ungreased cookie sheet, with a sharp knife, make 2 to 3 small slits in top of turnovers to allow steam to escape.
• Place in 375 degree preheated oven for 15 to 20 minutes or until browned and puffed.
• Mix together the powdered sugar, maple syrup and vanilla; immediately upon removing the turnovers from the oven, brush the tops with the glaze.
• If not serving immediately, transfer the turnovers to a cooling rack and allow to cool before wrapping for storage.
• Serve warm with vanilla ice cream or frozen yogurt.

GLAZED APPLE TURNOVERS

Steps:

• In a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Cook until melted sugar turns a medium amber color, stirring occasionally. Mix cider and vinegar; pour slowly into melted sugar (mixture will harden). Reduce heat; cook and stir until mixture returns to a liquid. Add apples and spices; toss to coat. Remove from heat; let stand, covered, until cooled., Preheat oven to 400°. Drain apples; reserving juices. On a lightly floured surface, roll each sheet of puff pastry sheet into a 12-in. square. Cut each into four squares. Top each with about 3 tablespoons drained apple. Fold pastry over filling to form a triangle; press edges with a fork to seal. Place on greased baking sheets., Bake until golden brown, 18-20 minutes. For glaze, mix confectioners' sugar, butter, vanilla and reserved apple juices. Stir in enough cream to reach a thick drizzling consistency. Spoon over turnovers. Serve warm.