The Skinny Girl With Fat Appetite Apple Turnovers Recipes

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:

• 1. Preheat oven to 350 degree's. Spray baking sheet with oil spray. Thaw Fillo dough.
• 2. In a large saucepan. Mix the brown sugar, cinnamon, and nutmeg. Add the chopped apples and raisins. Stir and cook over low heat for about 5 minutes,or until apples have softened,and can pierce with a fork. Add the vanilla,and stir. Remove from heat, and cool.
• 3. Lay a sheet of Fillo dough on surface with narrow end toward you. cover remaining sheets with plastic. They dry out quickly Coat dough with non stick spray.Place second sheet on top and spray. Fold in to thirds width wise. Coat lightly with spray oil.
• 4. Place a 1/4 cup of apple mixture 1 inch from the bottom of the strip.
• 5. Fold up a 2 inch section of dough to cover filling like a triangle. Fold the left side of dough diagonally to the right like folding a flag. Keep folding diagonally until sheet of dough ends.
• 6. place the turnover seam side down on sheet pan. Coat lightly with nonstick spray. Continue making the rest in the same manner. Bake 10 minutes at 375 degree's, or until brown. Serve warm with low fat ice cream,or yogurt. Or have them as a snack.

Steps:

• Mix all filling ingredients.
• Place stacked sheets of phyllo on a flat surface and cover with plastic wrap to keep from drying out.
• Place 1 phyllo sheet on work surface. Lightly coat with nonstick cooking spray. Top with another sheet. Cut lengthwise in three 4-inch-wide strips. Move strips apart. Mound 1 heaping tablespoon filling at one end about 1-inch from corner. Fold opposite corner at same end over filling, forming a triangle. Continue folding your way up the strip, as you would a flag, to the end.
• Repeat with remaining phyllo and the filling. You'll have 12 turnovers. (Can be made ahead up to this point and frozen on a tray or cookie sheet. When firm, pack in plastic bags.).
• To bake freshly made or frozen turnovers: Heat oven to 400-degrees F. Lightly coat a cookie sheet with nonstick cooking spray.
• Arrange turnovers seam-side down on prepared cookie sheet. Lightly spray tops with cooking spray. Sprinkle with cinnamon sugar. Bake 15 - 17 minutes, or until golden. Remove to wire rack to cool.

Steps:

• Preheat oven to 350-degrees Fahrenheit.
• Combine oat bran, raisins, and 1 tablespoon maple syrup. Spread oat-bran mixture in the bottom of a deep dish pie pan; set aside.
• Core and slice both apples and pears. To crust, place apples and pears by alternating layers of both fruits.
• In a bowl, combine water or apple juice with the reserved 1 tablespoon of maple syrup. Add cinnamon, nutmeg, cloves, and salt. Mix and pour over apple and pear layers. Sprinkle with almonds if using.
• Bake until done, about 1 hour, covered with foil except for the last 15 minutes.
• NOTE: Butter Buds are available in most supermarkets. in this recipe they provide the flavor of butter without the fat.