Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: All-american Apple Turnovers Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pies Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
2 Tablespoon(s) Unsalted butter
3 Apples, ab. 1-1//2 lbs
peeledcored & cut in
1/4"
dice 3cups
1/2 Cup(s) Apple cider or unsweetened
Apple juice
2 Tablespoon(s) Sugar
2 Teaspoon(s) Fresh lemon juice
1 Pinch(s) Salt
1/4 Cup(s) Unsweetened apple butter
2 Tablespoon(s) Dried currants, optional
1 Teaspoon(s) Lemon zest, finely grated
1/4 Teaspoon(s) Cinnamon, optional
1 Pinch(s) Ground cloves, optional
1 Pinch(s) Ground allspice, optional
Directions:
(Use favorite pastry) These turnovers are best with at least two
varieties of firm cooking apples, such as Granny Smith, Jonathan,
Winesap & Golden Delicious, for differences in texture and acidity.
Sweet spices optional. 1. Melt butter in a lg nonreactive skillet over
mod. high heat. Add 2 c of diced apples & cook, stirring frequently,
'til they begin to color, ab.5 min. Stir in cider, sugar, lemon ju &
salt; reduce heat to mod. & cook 'til the liquid is reduced & the
apples appear almost dry but still retain their shape, about 5 min.
longer. Remove skillet from heat & stir in apple butter, currants,
lemon zest, cinnamon, cloves & allspice, along w remaining 1 c of raw
chopped apple. Transfer apple mixture to a med. bowl & refrigerate,
uncovered, till cooled completely. 2. On a lightly floured work
surface, roll out the pastry dough to an 18x20" rectangle, 1/16th inch
thick. Using a 6" plate or bowl as a guide, cut out eight, 6"rounds as
close together as possible. Gather and reroll the dough scraps, then
cut out 2 additional rounds. 3. Spoon the cooled apple filling on the
lower half of each of the rounds. Lightly moisten the edges of the
rounds with water and fold the dough over the filling to form
semicircular turnovers. Press down on the edges to seal, first with
your fingers, then with the tines of a fork. Using back of a small
knife, press into sealed edges at 1/2-inch intervals to create a
scalloped effect. Transfer turnovers to a heavy baking sheet &
refrigerate at least 15 min. 4. Preheat oven to 425 degrees. Brush
turnovers w egg wash. Using a sharp knife, cut 2 small slits in top of
each turnover to vent steam. 5. Bake turnovers in mid. of oven for 10
min. Move them to the upper rack & bake for 8-10 min.longer, or 'til
pastry is a deep golden brown and filling begins to bubble. Let cool
on rack. Makes 10. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 218
Calories From Fat: 131
Total Fat: 14.6g
Cholesterol: 66.9mg
Sodium: 81.3mg
Potassium: 255.5mg
Carbohydrates: 4g
Fiber: <1g
Sugar: 3.8g
Protein: 17g


Scale this recipe to Servings [?]