Do you have an easy, yummy recipe for homeade apple turnovers with icing?!
pastry:
(can be substituted with a can of store-bought pastry dough)
2 cups flour
1 teaspoon salt
3/4 cups shortening
5 tablespoons cold water
Mix salt and flour. Cut in shortening. Add water a tablespoon at a time.
Form ball. Roll out on floured surface. This dough will dry out quickly,
so use immediately.
amount ingredient
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filling:
1 3/4 cups canned or fresh apples
1/3 cup packed brown sugar
1 tablespoon margarine
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3 cup water
1 tablespoon flour
1 teaspoon sugar
Preheat oven to 425 degrees. Bring fruit and water to a boil in a
saucepan. Lower heat and simmer for about five minutes. Stir in
remaining ingredients, except butter, and bring to a boil once more. Boil
for a minute, then add butter. Cut your pastries into circles or squares
and fill. Bake on a greased cookie sheet at 425 for about 20 minutes or
until golden.
Optional: drizzle a confectioner sugar and water glaze over turnovers.
Answers: Ingredients:
pastry:
(can be substituted with a can of store-bought pastry dough)
2 cups flour
1 teaspoon salt
3/4 cups shortening
5 tablespoons cold water
Mix salt and flour. Cut in shortening. Add water a tablespoon at a time.
Form ball. Roll out on floured surface. This dough will dry out quickly,
so use immediately.
amount ingredient
---------- ----------------------
filling:
1 3/4 cups canned or fresh apples
1/3 cup packed brown sugar
1 tablespoon margarine
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3 cup water
1 tablespoon flour
1 teaspoon sugar
Preheat oven to 425 degrees. Bring fruit and water to a boil in a
saucepan. Lower heat and simmer for about five minutes. Stir in
remaining ingredients, except butter, and bring to a boil once more. Boil
for a minute, then add butter. Cut your pastries into circles or squares
and fill. Bake on a greased cookie sheet at 425 for about 20 minutes or
until golden.
Optional: drizzle a confectioner sugar and water glaze over turnovers.
2 granny smith apples, peeled, cored, and cut in chunks
3/4 cup sugar
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1 tablespoon flour (not in original recipe from ATK(see chef note below)
1 (17 1/3 ounce) box frozen puff pastry, thawed (two sheets)
1/2 cup applesauce
1 teaspoon cinnamon
1. Preheat oven to 400°F.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
Ingredients Pastry
1 package phyllo dough
1 can apple pie filling
Icing
1 Tablespoon butter
2 Tablespoons milk
1/2 teaspoon vanilla
Confectioners' sugar
Let sheets of phyllo come to room temperature. Cut each sheet into 12 squares. Spoon 1 teaspoon or less of apple pie filling in center of each square. Fold over as a triangle, when possible, or as a rectangle. Bake at 375 degrees for 15 to 20 minutes or until puffy on ungreased cookie sheet.
Icing: Mix all ingredients in a small pan with a whisk on low heat until mixture is of a thin consistency. Dribble on top of each turnover while still warm. So delicious!
Here's easy, buy a can of cresent rolls, they are in triangles, smoosh 'em out a bit and add about a tbsp. of wilderness pie filling,pinch the edges shut with a bit of water on your fingers, heat a skillet not too hot and fry them in margarine ( butter will burn) watch while you do it, as in don't go off on a tangent--ha. Take about a 1/2 cup of confectioners sugar and put it in a baggie, add about a tbsp of milk and a 1/2 tsp of vanilla if it is not runny enough add a bit more milk, squeeze the bag till it is mixed, after your 'pies' are done cut a small hole in the corner of your baggie and squeeze out the frosting--do not stack your pies up. ;0)
APPLE TURNOVERS
CRUST:
2 c. flour
6 tbsp. shortening
3/4 c. milk
2 tsp. baking powder
Salt
6 apples
1/4 c. sugar
1 tsp. cinnamon
Mix together sugar and cinnamon. Fix like pie crust. Roll into pie crust shape, then cut in fourths. Place 1/2 apple on each square. Place a pat of butter on each apple half and 1 teaspoon of sugar and cinnamon mixture. Fold and place in large pan or baking dish. Makes 12 turnovers.
SYRUP:
1 1/4 c. white sugar
1 1/4 c. brown sugar
1 cube butter
1 tsp. cinnamon
2 c. boiling water
Heat above ingredients and pour over apple squares. Bake 1 hour at 350 degrees.