Apple Turnovers
This recipe involves cooking grated apples in butter until they are tender but not mushy, then adding sugar and cinnamon and allowing the mixture to cool. Pastry dough is rolled out and cut into squares, filled with the apple mixture, folded into triangles, and sealed with a fork. The turnovers are then brushed with cream, sprinkled with sugar, and baked in the oven until browned.
Equipment
- Large heavy skillet
- coarse grater
- Ungreased cookie sheets
- Rolling Pin
- Fork
- brush
Ingredients
- 1/4 cup Butter - 60 ml
- 6 medium Apples, Peeled and Cored - 6 medium
- 1/2 cup Brown Sugar - 125 ml
- 1 tsp Cinnamon - 5 ml
- Cheese Pastry (Recipe Follows)
- Light Cream
- Sugar
Notes
Begin by heating some butter in a large, heavy skillet. Using a coarse grater, grate some apples directly into the skillet. Cover the skillet tightly and cook the apples gently for about three minutes, or until they are tender but not mushy. Remove the skillet from the heat and add sugar and cinnamon, stirring the mixture until well combined. If there is excess liquid in the skillet, return it to the heat and cook it uncovered until most of the liquid has evaporated. Allow the mixture to cool.
Preheat the oven to 425°F (220°C) and prepare ungreased cookie sheets. Roll out the pastry dough thinly and cut it into squares that are about 5 inches (12.5 cm) in size. Place a large spoonful of the apple mixture on each square, then fold the squares into triangles and seal the edges with a fork. Prick the tops of the turnovers in two places, then brush the tops with cream and sprinkle them generously with sugar.
Bake the turnovers for 10 to 12 minutes or until they are nicely browned.
Nutrition
Calories: 300kcal
