Fruit N Nut Turnovers Recipes

Steps:

• Stir the flour, salt, sugar and baking powder. I used my food processor for the whole process.
• Add the half and half and melted butter, till forms a ball. Or if not using a processor, cut in the butter with a fork and add the half and half.
• I cut the dough in half. Then roll out to about 1/4 inch thickness.
• I use a med sized glass to cut the dough into circles. Then spread out with fingers a bit more. Add about a teaspoon of filling, fold over and crimp edges with a fork.
• Place on a baking sheet., I lined mine with parchment paper. Brush each pie with egg yolk. Sprinkle with some sugar if you like. I sometimes drizzle a glaze on them also, after cooling a few minutes Bake in a 400 degree oven for 15 - 20 minutes or until golden brown.
• Place on a cooling rack for about 5 minutes...then enjoy a nice tender, fruit filled pie..I think they are so cute..

Steps:

• Preheat oven to 400 degrees F.
• In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.
• Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle.
• Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners' sugar.

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:

• In a medium bowl, combine sugar, cornstarch, and salt. Add fruit and lemon zest; toss to coat. On a lightly floured work surface, roll each sheet of pastry into an 11-by-18-inch rectangle and cut into eight 4 1/2-by-5 1/2-inch rectangles.
• Dividing evenly, place filling lengthwise on one half of each rectangle, leaving a 1/2-inch border. Combine 1 egg yolk with 1 teaspoon water. Brush border with egg wash; fold dough over filling and press edges to seal well. With the tip of a sharp knife, cut vents into pastry. Freeze turnovers.
• To serve, preheat oven to 400, with rack in lower third. Place desired number of frozen turnovers on a parchment-lined baking sheet. Combine 1 egg yolk with 1 teaspoon water; brush egg wash onto turnovers and sprinkle with coarse sugar (if using). Bake until turnovers are deep golden brown and juices are bubbling, 15 to 17 minutes, rotating sheet halfway through.

Steps:

• In a bowl, toss butter with 3 cups flour until well coated; refrigerate for 1 hour or until well chilled. In a mixing bowl, combine yeast and 1-1/2 cups flour. In a saucepan, heat the cream, sugar and salt to 120 degrees F-130 degrees F. Add to yeast mixture with the egg; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in the chilled butter mixture just until combined (butter will remain in large pieces).
• Turn onto a well-floured surface; gently knead 8 times. Coat rolling pin with the remaining flour. Roll dough into a 21-in. x 12-in. rectangle. Starting with a short side, fold dough in thirds, forming a 12-in. x 7-in. rectangle. Cover and refrigerate for 1 to 1-1/2 hours or until firm but not stiff.
• Turn dough onto a well-floured surface; roll into a 21-in. x 12-in. rectangle. Starting with a short side, fold dough in thirds, forming a 12-in. x 7-in. rectangle. Give dough a quarter turn; roll into a 21-in. x 12 in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and refrigerate for 4 to 24 hours or until firm.
• For filling, in a saucepan, bring fruit and water to a boil. Remove from the heat. Cover and let stand for 5 minutes; drain. Stir in the walnuts, brown sugar, flour and cinnamon; set aside.
• Cut dough in half lengthwise. Roll each portion into a 12-in. square; cut each square into nine 4-in. squares. Spoon about a rounded tablespoonful of filling onto the center of each square. Brush edges of dough with water; fold dough diagonally in half, forming a triangle. Press edges to seal. Place 4-in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.
• Bake at 375 degrees F for 16-18 minutes or until golden brown. Remove to wire racks to cool. Combine icing ingredients; drizzle over turnovers.