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Apple Turnovers
* Exported from MasterCook *
Apple Turnovers
Recipe By : A Feast Of Fruits
Serving Size : 8 Preparation Time :0:00
Categories : Apples Desserts
Amount Measure Ingredient -- Preparation Method
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1/2 cup raisins
2 cups peeled apples -- diced
1/4 cup chopped pecans
1/4 cup sugar -- or to taste
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
2 sheets frozen puff pastry -- thawed and chilled
1 large egg
1 tablespoon water
confectioner's sugar -- for dusting
Plump the raisins in boiling water to cover while you prepare the
apples. Combine the apples, nuts, sugar, lemon juice, and cinnamon in
a bowl and toss well. Drain the plumped fruit, stir it in with the
other ingredients, and let their flavors marry while you prepare the
pastry.
On a lightly floured board, one at a time, roll the pastry sheets
out to approximately 12 inches square. Trim the outer edges (this is
essential for the puff pastry) and cut each sheet into four 6-inch
squares, making eight in all. Place a generous 1/3 cup of fruit
filling just off center in each square. Moisten the edges of two
adjacent sides, fold the opposite sides over, and press to seal.
Crimp the edges closed with the tines of a fork. Repeat with the
remaining turnovers and chill thoroughly.
Preheat the oven to 425 degrees. Beat together the egg and water
and brush lightly on top of the turnover without letting the egg wash
drip down the cut sides. Place the turnovers on cookie sheets (for
puff pastry, spread a little cold water on the sheets but do not
grease; for flaky pie pastry, grease the sheets). Bake until they are
puffed and golden, about 20 minutes. Serve them warm or at room
temperature dusted, if you like, with confectioners' sugar.
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NOTES : Turnovers can be made in squares or circles of any size and
filled with any fruit alone or in combination, savory as well as
sweet. They are a fine way to use up leftover bits of this and that,
including pastry, and their handy self-packaging makes them excellent
picnic fare.
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