Apple Raisin Turnovers Recipes

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In 2-quart saucepan, heat apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly.
• Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square. Cut into 4 smaller squares.
• Brush each square with egg wash; spoon apple mixture onto center of each. Fold each in half diagonally to form a triangle; press edges together to seal. Use back of fork to crimp edges. Transfer to cookie sheet; brush with egg wash. Use sharp knife to cut a few vents into each turnover.
• Bake 25 to 30 minutes or until golden.

Steps:

• In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12x6-in. rectangle., Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6x4-in. rectangle. Roll dough into a 12x6-in. rectangle., Repeat steps of butter layering and dough folding, ending with a 6x4-in. rectangle. Wrap in plastic; refrigerate for 15 minutes. Roll dough into a 12x6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic; refrigerate for 1 hour., Preheat oven to 450°. Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring often, 5-10 minutes. Remove from the heat., In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover., Bake until golden brown, 17-22 minutes. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.

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.

Steps:

• Put the Bramley apple, sugar and cinnamon in a small pan with 1 tbsp water. Cover with a lid and simmer over a low heat for 10-15 mins until the apple breaks down and turns into a compote.
• Stir in the butter and the Gala apple and cook for a further 5 mins, uncovered, until the Gala apple is just soft but retaining its shape, and any excess water has evaporated to make a thick compote around the Gala chunks. Remove from the heat and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. Unravel the puff pastry sheet out on a work surface, and cut into 4 even rectangles. Divide the apple filling to one side of each of the puff pastry rectangles, leaving a 1cm border. Brush the border with milk and fold over the empty side of pastry over the filling and crimp together. Brush with more milk and sprinkle over the sugar. Make a small steam hole in the middle of the turnovers.
• Transfer to a parchment-lined baking sheet and bake for 20-25 mins until golden and puffed up. Leave to cool for 10 mins on a wire rack (the filling will be molten when it first comes out the oven) before serving warm with a scoop of vanilla ice cream, or serve at room temperature. Keep for 2 days in an airtight container.

Steps:

• Place the first 4 ingredients in a food processor and pulse until it resembles coarse cornmeal.
• Sprinkle the ice water, 1 tablespoon at a time, in the food processor and pulse until the dough starts to come together.
• Form the dough into a disk, wrap in parchment paper or plastic wrap, refrigerate for 30 minutes.
• Roll out the dough 1/4 inch thick.
• Using cookie cutters, cut out turnovers into desired shapes (If you are making 8 turnovers, you need 16 cut-outs, one for the top and one for the bottom).
• Place one cut-out on a parchment or silpat lined baking sheet, top with 2 tsp of apple butter (depending on the size of your shape) leaving a 1/4 inch border around the cut-out.
• Combine the honey and water together in a separate bowl.
• Brush the 1/4 inch border with the honey water, place matching pastry shape on top of the apple butter and using the tines of a fork, gently press down to seal the dough.
• Brush the remaining honey water on top of each turnover.
• Using the tip of a knife, cut several slits through the dough (to allow ventilation).
• Bake at 400 degrees for 20 minutes.

Steps:

• 1. Prepare the dough. Cover and refrigerate while making the filling. In a medium saucepan, mix the apples, water, sugar, cornstarch, cinnamon, allspice, and salt. Bring to a boil over medium heat, and cook, stirring, until the mixture is thick and clear, and the apples are tender, about 5 minutes. Stir in the raisins and set the mixture aside to cool. 2. When the filling is cool, preheat the oven to 400°. Place half of the reserved dough on a lightly floured work surface and roll out 1/4-inch thick. Cut into 4-inch circles with a biscuit cutter or rim of a glass. Gather the scraps and re-roll. You should have 8 dough circles. 3. Put about 1 tablespoon filling in the center of each circle and fold in half. Moisten the edges with water and crimp the edges with a fork or fingers to seal. 4. Place on 2 ungreased baking sheets. Brush the tops with beaten egg white and bake until golden brown, about 15 minutes. Remove empanadas and transfer to a rack to cool. Repeat rolling, filling, and baking the remaining half of the dough.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Mix sugar and cinnamon.
• Add apple and raisins.
• Cover and microwave on high 1 minute.
• Stir.
• Cover and microwave for 1 1/2 mins til apple is tender.
• Trim crusts from bread.
• Please 1 tablespoon of apple mix on each slice.
• Form into a turnover, and seal edges with fork.
• Toast lightly in toaster oven.