Quick Apple Turnovers 4 Ingredients Recipes

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.

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.

QUICK APPLE TURNOVERS

Steps:

• Cook chopped apples, cinnamon, brown sugar and orange juice together in a saucepan for approximately 5 minutes or until apple is softened slightly.
• Fold through raspberries and allow to cool.
• Cut each strip of puff pastry in half and lay one of the halves in sandwich maker.
• Top the halves of pastry with apple filling, and place other pastry half on top of each and close sandwich maker.
• Cook until golden on the outside, about 3 minutes.
• Turn out filled pastry and trim edges to neaten.
• Dust with icing sugar and serve with whipped cream or ice-cream.

QUICK APPLE TURNOVERS

Steps:

• Preheat oven to 350°F.
• Mix together apple slices, brown sugar, nutmeg, cinnamon and melted butter.
• Separate biscuits and roll out individually into circles.
• Fill center of biscuits with apple mixture and fold dough over into half moon shape.
• Crimp edges with fork.
• Bake on ungreased cookie sheet until golden brown, about 15 minutes, serve warm.
• Combine powdered sugar, vanilla, and enough water to make a glaze (start small).
• Drizzle over turnovers.

QUICK APPLE TURNOVERS

Steps:

• 1. Preheat oven at 425 degrees. Lightly grease a cookie sheet. Wash, peel and core the Granny Smith apples. Thinly julienne cut the apples into 1/4 inch long matchsticks (for a more rustic look, rough chop the apples to your likeness). In a medium size mixing bowl add the apples and the remaining filling ingredients. Mix until all of the apples are well coated. Open and unroll the Cresent Rolls one tube at a time. Roll the entire tube out (do not tear at perforated edges). With a sharp knife cute the cresent rolls into 4 rectangles (each rectangle is made up of 2 cresent rolls connected at the long edge). Pinch the perforated edges together to ensure the rectangle is sealed in the middle and flatten the pastry to make it more uniform in shape and size. Brush each rectangle with butter. Take 1/4 cup of the filling and lay it in the middle of one rectangle. Take another rectangle (buttered side down) and lay on top, pinching the edges to create a sealed pastry pocket. With your knife make 3 slits on the top. Repeat with remaining pastry and filling. Bake at 425 degrees for 18-22 minutes or until golden brown and flaky on top. Bottom should be cooked through. Should make 4 turnovers. *TIP: If you experience seepage or spill over of the filling juice; half way through the baking time remove the turnovers from the oven and transfer to a new cookie sheet for the remaining baking time. This will help to keep the bottom crisp and cooked through.
• 2. Quick Glaze: Take the pre-made frosting of your choice and microwave for 15 seconds. Stir until smooth and can easily be drizzled. If needed microwave for an additional 5 seconds until consistency desired is reached. Home Made Glaze: Mix milk* 1 tsp. at a time and confectioner's sugar until the glaze can be easily drizzled but is not too runny. *You made need more or less of the milk depending on you preference of the glaze thickness.
• 3. Cut each turnover diagonally and drizzle with glaze before serving. Serve warm and enjoy.