Try this easy
recipe for eggless apple turnovers if you just go apple-picking,
and
are now wondering what to make with all those apples. This is a great
way to make those apples even more delicious.
With these recipes, the art of pastry-baking is easy; you don't have to
go to pastry schools
to make these flaky pastries. Make the art of pastry-baking a breeze by
using puff pastry sheets from
Pepperidge Farms, if you don't want to make the pastry from scratch.
Servings: 8 Cooking Time: 1 hour
Ingredients
For Pastry
1 1/2 cups all-purpose flour (maida)
8 tbsp (1 stick) unsalted butter, cut into small
cubes and chilled
1 1/2 tsp sugar
1/2 tsp salt
4-5 tbsp ice water
1 tsp vegetable oil (for brushing the tops of the
pastry)
For Filling
3 medium tart apples (Granny Smith), 2 of these
peeled, cored, and cut into small cubes or slices
3-4 tbsp raisins
1/2 cup sugar
1/4 cup apple sauce ( cut 1 apple into pieces and
blend into a smooth puree
1/4 tsp cinnamon powder
1/2 tsp corn starch powder
1/2 tsp vanilla essence
Preparation
For the apple turnover pastry, combine the flour,
sugar, and salt and whisk to mix all
the ingredients. (Or, put them in a food
processor and pulse for a few
seconds.)
Add butter and cut in into the flour with a fork to
form a crumbly mixture (or use the food processor to do this).
Add 1 tsp of water at a time and form a thick dough
(don't over-knead the dough; you should see bits of butter in the
dough).
Form the dough into a round shape, wrap it in a
plastic wrap, and refrigerate for 1 hour.
For the apple turnover filling, in a large bowl, mix
the apples and raisins, corn starch powder, sugar, cinnamon, apple
sauce, and vanilla.
Preheat the oven to 400°.
Remove the pastry dough from the refrigerator and
roll it on a lightly floured surface into a large rectangle (about
16x11 inches). Cut the sheet into six
4x4-inch squares.
Place 2-3 tsp of the apple mixture in the middle of
each square, brush a little water along the edges, and fold them into
triangles, making sure there are no gaps. You don't want the apple
juices to flow out as the turnovers start cooking. To add a decorative
touch, press the edges of the turnovers with a fork.
Brush the tops of the turnovers with a little
vegetable oil, and prick the tops with a fork for steam to escape.
Brush a large baking
sheet (nonstick or regular) with a little oil and
place the pastries on it.
Bake the apple turnovers in the lower rack of your
oven at 400° for 40-50 minutes, or until puffed and golden brown.
Cool the turnovers for about 10 minutes before
serving.
Cooking Tip
If you don't want to make the pastry dough yourself, use the
store-bought
puff-pastry sheets ( such as pastry sheets from Pepperidge Farm,
available
in most grocery stores) for your apple turnovers.
Pastry baking is easy with pastry sheets from Pepperidge Farm.
Preparation
Thaw 1 puff pastry sheet from Pepperdige Farm for 40
minutes.
Heat the oven to 425°F.
Roll pastry sheet on a lightly floured surface into a
2 1/2-3-inch wide strip, and cut into 3 squares.
Place the apple filling in the center of each square.
Brush the edges of the squares with water and fold
over the sheet to form a triangle. Press the edges to seal.
Place the apple turnover pastries on a baking sheet,
and bake for 10-15 minutes or until golden brown.
Cool the apple turnovers on a wire rack for 10
minutes and serve.
(ebook for Kindle)
