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* Exported from MasterCook *
ALL-AMERICAN APPLE TURNOVERS
Recipe By :
Serving Size :
10 Preparation Time :0:00
Categories :
Apples
Turnovers
Pies & Pastry
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
2 tablespoons Unsalted
butter
3
large Apples (ab. 1-1//2
lbs) -- peeled,cored & cut
i
( 3cups)
1/2
cup Apple
cider or unsweetened -- apple juice
2 tablespoons
Sugar
2
teaspoons Fresh lemon juice
1
pinch
Salt
1/4
cup
Unsweetened apple butter
2
tablespoons Dried currants (optional)
1 teaspoon
Lemon zest -- finely grated
1/4
teaspoon Cinnamon (optional)
1
pinch Ground cloves --
(optional)
1
pinch Ground allspice --
(optional)
(Use favorite pastry) These turnovers are best with at least two
varieties of firm cooking apples, such as Granny Smith, Jonathan, Winesap
& Golden Delicious, for differences in texture and acidity.
Sweet
spices optional.
1. Melt butter in a lg nonreactive skillet over mod.
high heat. Add 2 c of diced apples & cook, stirring frequently, 'til
they begin to color, ab.5 min. Stir in cider, sugar, lemon ju & salt;
reduce heat to mod. & cook 'til the liquid is reduced & the apples
appear almost dry but still retain their shape, about 5 min. longer.
Remove skillet from heat & stir in apple butter, currants, lemon
zest, cinnamon, cloves & allspice, along w remaining 1 c
of raw chopped apple.
Transfer apple mixture to a med. bowl &
refrigerate, uncovered, till cooled completely.
2. On a lightly floured
work surface, roll out the pastry dough to an 18x20" rectangle, 1/16th
inch thick. Using a 6" plate or bowl as a guide, cut out eight, 6"rounds
as close together as possible. Gather and reroll the dough scraps, then
cut out 2 additional rounds. 3.
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 & refrigerate at
least 15 min. 4. Preheat oven to 425 degrees. Brush turnovers w 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 & bake for 8-10 min.longer, or 'til pastry is a deep golden
brown and filling begins to bubble. Let cool on rack.
Makes 10.
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