A recipe for All-American Apple Turnovers. Follow the simple recipe instructions for All-American Apple Turnovers shared by other home cooking experts.
Ingredients
2 Tbs. unsalted butter3 lg. apples, (ab. 1-1//2 lbs) peeled cut diced
1/4 inch (3 cups)
1/2 cup apple cider, or unsweetened apple juice
2 Tbs. sugar
2 Tsp. fresh lemon juice
1 pinch salt 1/4 c. apple butter, unsweetened
2 Tbs. dried currants, (optional)
1 Tsp. lemon zest, finely grated
4 Tsp. cinnamon, (optional)
1 pinch ground cloves, (optional)
1 pinch ground allspice, (optional)
Directions
Directions: (Use favorite pastry) These turnovers are best with at least twovarieties of firm cooking apples, such as Granny Smith, Jonathan,
Winesap and Golden Delicious, for differences in texture and acidity.
Sweet spices optional.
Melt butter in a large nonreactive skillet over moderate high heat. Add
2 c. of diced apples and cook, stirring frequently, 'til they begin to
color, about 5 min. Stir in cider, sugar, lemon juice and salt; reduce heat
to mod. and cook 'til the liquid is reduced and the apples appear almost
dry but still retain their shape, about 5 min. longer. Remove skillet
from heat and stir in apple butter, currants, lemon zest, cinnamon,
cloves and allspice, along with remaining 1 c. of raw chopped apple.
Transfer apple mixture to a med. bowl and refrigerate, uncovered, till
cooled completely.
On a lightly floured work surface, roll out the pastry dough to an
18x20 inch rectangle, 1/16th inch thick. Using a 6 inch plate or bowl as a
guide, cut out eight, 6 inch rounds as close together as possible. Gather
and reroll the dough scraps, then cut out 2 additional rounds.
Spoon the cooled apple filling on the lower half of each of the rounds. Lightly moisten the edges of the rounds
with water and fold the dough over the filling to form semicircular
turnovers. Press down on the edges to seal, first with your fingers,
then with the tines of a fork. Using back of a small knife, press
into sealed edges at 1/2-inch intervals to create a scalloped effect.
Transfer turnovers to a heavy baking sheet and refrigerate at least 15
min.
Preheat oven to 425 degrees. Brush turnovers with egg wash.
Using a sharp knife, cut 2 small slits in top of each turnover to
vent steam. 5. Bake turnovers in mid. of oven for 10 min. Move them
to the upper rack and bake for 8-10 minutes longer, or 'til pastry is a
deep golden brown and filling begins to bubble. Let cool on rack.
Makes 10.
