Phyllo Apricot Turnovers Recipes

PHYLLO APRICOT TURNOVERS RECIPE

Steps:

• #Phyllo is a multi-purpose dough, and not nearly as hard to work with as you might think. Here, phyllo is folded into triangles to enclose a filling of fresh apricots cooked with a spicy blend of cinnamon, nutmeg, and cloves. These light and flaky turnovers can be eaten with a knife and fork or your fingers.# Make the Apricot Filling: Cut each apricot in half around the stone. Using both hands, give a quick, sharp twist to each half to loosen it from the stone. Scoop out the stone with the knife and discard. Cut each half into 4-5.pieces. Grate the zest from half of the lemon onto the plate. "Use small knife to slice apricot halves"
• In a medium saucepan, combine the apricots, lemon zest, three-quarters of the sugar, the cinnamon, and a pinch each of nutmeg and cloves. Add the water.
• Cook gently, stirring occasionally, until the mixture thickens to the consistency of jam, 20-25 minutes. Transfer to the bowl and let cool. A note from Eatopic: "Some apricots should stay in pieces to give the filling texture." #Fill and Shape the Phyllo Turnovers# Heat the oven to 200° C (400°F, Gas 6). Lay a tea towel on the work surface and sprinkle it lightly with water.
• Unroll the phyllo dough sheets on the towel and cut them lengthwise in half. Cover them with a second moistened towel.
• Melt the butter in a small pan. Take one half sheet of dough from the pile and set it lengthwise on the work surface. Lightly brush half of the sheet lengthwise with butter and fold the other half on top. "Fold phyllo carefully to avoid wrinkles and splitting"
• Brush the strip of dough with more butter. Spoon 5-10 ml (1-2 tsp) of the cooled filling onto the strip of dough about 2.5 cm (1 inch) from one end. "Centre apricot filling on dough strip" TAKE CARE: Do not put too much apricot filling in the turnovers or they will burst during cooking.
• Fold a corner of file dough strip over the filling meet the other edge of dough, forming a triangle.
• Continue folding the strip over and over to form a triangle with file filling inside. Set the triangle on a baking sheet with the final edge underneath, and cover the baking sheet with a moistened tea towel. "Close the comers tightly so the filling does not leak." "Shape triangle gently without squeezing it"
• Continue making triangles with the remaining phyllo dough and filling, arranging them on the baking sheets and keeping them covered with moistened tea towels. #Bake the Phyllo Turnovers# Brush the top of each triangle with butter and sprinkle with the remaining sugar. Bake in the heated oven until golden brown and flaky, 12-15 minutes. With the palette knife, transfer the turnovers to the rack to cool slightly, and serve warm or at room temperature. "Sugar glaze gives crisp finish" "Phyllo pastry is flaky and delicate" Phyllo-pastry-recipe-phyllo-apricot-dough-recipes-easy-desserts-calories-nutrition

EASY APRICOT TURNOVERS

Steps:

• Pre heat the oven to 375'F/190'C.
• On a floured board cut the pastry with a sharp knife into four squares.
• Place a tablespoon of apricot conserve on to the middle of each square of pastry.
• Using a pastry brush, brush the edges of each with a little cold water and fold each square over to form a triangle.
• Gently press the edges together.
• Place carefully on a baking sheet and bake for 15-20minutes, or until risen and golden brown.
• Remove to a wire rack to cool a little then dust generously with the sifted icing sugar and serve.
• *If you don't have ready rolled pastry just use 8oz/225g ready puff pastry and roll out on floured board to make a 10"/25cm square, then cut into four squares.

APPLE TURNOVERS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.
• Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.
• Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

APPLE CRANBERRY PHYLLO TURNOVERS

Steps:

• Preheat the oven to 350 degrees F.
• In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.
• Lay a sheet of phyllo onto a large cutting board and brush the dough with oil. Top with a second sheet and brush with oil. Sprinkle half the crushed cookies on top. Add another sheet of phyllo and brush with oil. Cut the phyllo into 4 long pieces. Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket. Continue to fold to maintain the triangle shape so a turnover is formed. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers. Be sure to reserve a little oil to brush the top of each turnover.
• Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining oil and bake for 20 to 25 minutes or until nicely browned. Serve warm.

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.

MINI APRICOT TURNOVERS

Steps:

• Cut each pastry into four wedges. Place a rounded tablespoonful of preserves in the center of each. Moisten edges with water. Fold pastry over filling; press edges with fork to seal., Place turnovers on an ungreased baking sheet. Cut a small slit in the top of each. Brush with milk. Combine sugar and cinnamon; sprinkle over turnovers. , Bake at 425° for 16-18 minutes or until golden brown. Serve warm.

VERY EASY APPLE TURNOVERS

Steps:

• 1. Thaw out your two sheets of pastry dough. Roll out on a floured service to make a 12" square and cut each sheet into 4 squares.
• 2. Fill each square with 1/2 cup of applie pie filling (I used homemade), fold the pastry into a triangle and seal edges. I used a fork to crimp the edges. Put the sugar and cinnamon in the melted butter, stir and with a pastry brush, brush the top of each turnover.
• 3. Place on a cookie sheet lined with parchment paper and bake at 375° for 15 minutes or until pastry is golden in color. Serve warm or cold.

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.

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.