Easy As Pie Turnovers Recipes

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; place on an ungreased baking sheet. Press perforations to seal. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling; pinch edges to seal. Bake 10-12 minutes or until golden. , Place confectioners' sugar in a small bowl; stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm.

Steps:

• Preheat oven to 425. Lightly spray baking sheet with PAM.
• Stir flour and salt together. Mix in squared butter and cream cheese until coarse crumbles and is sticky. Form dough into a ball (you can use some ice cold water- 1 or 2 tbsp- if you need to add some "stick"...shouldn't need to though). Lay out on a floured surface and using a floured rolling pin, roll dough out to pretty thin (not too thin so it will break when you work with it but you dont want thick dough. Cut into 4 in x 4 in squares.
• Lay each square on baking sheet and put pie filling on it. Fold on corner over and press down around mixture so that filling doesnt come out the sides. Use the back side of a fork to make little indention around the edges.
• OPTIONAL: For my apple turnovers, i put apple pie filling (cutting the apples into smaller pieces), raisins, and a dash of cinnamon. I then melt butter and brush ontop of turnovers and sprinkle with a bit more cinnamon. For my cherry turnovers, i add either dark chocolate shavings or a cube of cream cheese).
• Bake in the over for 15 minutes until golden brown. Immediately remove from baking sheet and cool on a rack, about 15 minutes.
• Icing: mix powdered sugar and milk and glaze over. OPTIONAL: for my apple turnovers, i do the regular glaze and i also make a glaze with apple juice and powdered sugar and also drizzle on turnover. For the cherry turnovers with dark chocolate on the inside, i made a thick chocolate glaze and drizzle that on as well as the normal white glaze.
• Serve WARM with some vanilla ice cream. nuttin' better y'all.

Steps:

• Heat oven to 400°F.
• In 2-quart saucepan, melt butter over medium heat. Stir in frozen vegetables; cook 3 minutes. Sprinkle flour over vegetables; stir well. Cook 1 minute.
• Beat broth into vegetable mixture with whisk; cook over medium-high heat, beating constantly, 2 to 3 minutes or until thickened.
• Stir in chicken, whipping cream, salt and pepper; continue cooking 2 minutes. Remove from heat; cool 10 minutes.
• Meanwhile, unroll crusts on work surface; lightly roll crusts to make slightly larger. Cut 5-inch diameter circles in crust, reserving scraps to reroll to cut a total of 8 circles. Place on 2 ungreased large cookie sheets.
• Spoon 2 to 3 tablespoons chicken filling into each crust; fold over. Press with fork to seal.
• Bake about 15 minutes or until golden brown.

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
• On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.

Steps:

• For Crust:.
• Add dry ingredients to a large bowl.
• Slice butter stick by stick and put into bowl.
• Mix with clean hands until dough is the texture of sand.
• Add ice water a little at a time (while continuing to mix with hands) until a doughy texture. Note: Be careful to go slowly and not put too much water inches.
• Chill one hour.
• For turnovers:.
• (Preheat oven to 375 degrees).
• Remove dough from refrigerator and roll out into 6 to 8 inch circles.
• For each turnover, place slices of apples on half of each dough circle (leaving a rim for crust). Sprinkle cinammon and sugar on top of apples and place a slice of butter atop the pile.
• Dip your finger in cold water and moisten the entire edge of your dough circle.
• Fold the dough over the apples and press/pinch around edges to seal the turnover.
• Poke a few holes in the dough over the apples, brush with egg white and sprinkle sugar on top.
• Repeat and place turnovers on a baking sheet. Bake for 15 minutes at 375 degrees, then lower oven temperature to 350 degrees for 25 minutes. Turnovers are done when golden brown.