All-American Apple Turnovers

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
3 tablespoons	45ml	Apples - (ab. 1-1/2 lbs), (large) peeled, cored and cut up
1/2 cup	118ml	Apple cider or unsweetened - apple juice
2 tablespoons	30ml	Sugar
2 teaspoons	10ml	Fresh lemon juice
1 pinch		Salt
1/4 cup	49g / 1.7oz	Unsweetened apple butter
2 tablespoons	30ml	Dried currants - (optional)
1 teaspoon	5ml	Lemon zest - finely grated
1/4 teaspoon	1.3ml	Cinnamon - (optional)
1		Ground cloves - (optional)
1		Ground allspice - (optional)

Recipe Instructions

Sweet spices optional.

Melt butter in a large non-reactive skillet over mod. high heat. Add 2 c of diced apples and cook, stirring frequently, until they begin to color, ab.5 minutes. Stir in cider, sugar, lemon ju and salt; reduce heat to mod. and cook until the liquid is reduced and the apples appear almost dry but still retain their shape, about 5 minutes. longer. Remove skillet from heat and stir in apple butter, currants, lemon zest, cinnamon, cloves and allspice, along w remaining 1 c of raw chopped apple. Transfer apple mixture to a med. bowl and refrigerate, uncovered, until cooled completely.

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.

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 and refrigerate at least 15 minutes.

Preheat oven to 425F. Brush turnovers w egg wash. Using a sharp knife, cut 2 small slits in top of each turnover to vent steam.

Bake turnovers in mid. of oven for 10 minutes. Move them to the upper rack and bake for 8-10 minutes.longer, or until pastry is a deep golden brown and filling begins to bubble. Let cool on rack.

Source:
Francine Prince

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.