Easy Apple Foldovers With Apple Glaze Recipes

Steps:

• 1. Heat oven to 375. Separate dough into 10 biscuits. Press or roll each to a 4 inch circle.
• 2. In a small bowl, combine sugar, cinnamon and nutmeg. Spoon about 2 tablespoons apples onto center of each flattened biscuit. Spoon 1 teaspoon sugar mixture over apples. Fold dough in half over filling: press edges with fork to seal.
• 3. Dip both sides of each in margarine, then in remaining sugar mixture. Place in ungreased 13 x9 inch pan or jelly roll pan. Bake for 15-20 minutes or until golden brown. Remove from pan to cool. Serve warm or cool.

Steps:

• In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice.
• Cook over medium heat, stirring occasionally, until bubbly.
• Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
• In small bowl, mix flour, granulated sugar and salt.
• Gradually stir into apple mixture, cooking and stirring until mixture thickens.
• Remove from heat; stir in butter and vanilla.
• Cool 15 minutes.
• Meanwhile, heat oven to 375°F
• Let pie crust pouch stand at room temperature for 15 minutes.
• Remove pie crust from pouch; unroll crust on ungreased cookie sheet.
• Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
• In small bowl, beat egg and 1 tablespoon water; brush over edge of crust.
• Fold untopped half of crust over apple mixture; firmly press edge to seal.
• Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
• Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.

Steps:

• Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.