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Recipe for Apple Turnover by Dawn’s Recipes

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Recipe for Apple Turnover by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Apple Turnover. This dish qualifies as a Easy level recipe. It should take you about 2 hr 25 min to make this recipe. The Apple Turnover recipe should make enough food for 4 servings.

You can add your own personal twist to this Apple Turnover recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Apple Turnover recipe.

Ingredients for Apple Turnover

  • 2 tablespoons/45ml butter
  • 3 tablespoons/45ml brown sugar
  • 1/2 teaspoon/2ml cinnamon
  • 6 apples, such as Honeycrisp, Cortland, Spartan or Empire, peeled, halved, cored and cut into 1/2-inch cubes (about 3 cups)
  • 1 pound/450g puff pastry
  • All-purpose flour, for the work surface
  • 2 eggs
  • 2 tablespoons/30ml confectioners’ sugar, sifted
  • Soft, fresh sheep’s or goat’s milk cheese, yogurt or ice cream, for serving

Directions for Apple Turnover

  1. For the apple filling: Melt the butter in a saucepan over medium heat. Add the brown sugar, cinnamon and apples and cook until the apples are caramelized and have started to soften, 10 to 15 minutes. Transfer to a bowl and let cool, then keep in the refrigerator.
  2. Preheat the oven to 400 degrees F (200 degrees C).
  3. For the turnover: Roll out the puff pastry to 10 by 10-inch square with a 1/8-inch (3mm) thickness on a lightly floured surface. Transfer to a large baking sheet lined with parchment paper. Spoon the apple filling over half the pastry, leaving a border around the edge. Beat the eggs with 1 teaspoon water for the egg wash. Brush the edges of the pastry lightly with some of the egg wash. Fold the pastry over the filling to form a triangle. Press the edges to seal and enclose the filling completely, then press with the back of a fork to make a tight seal. Using a small knife, cut two 1/2-inch-long slits in the top of the crust. Brush the top with the egg wash.
  4. Bake the turnover until the crust is puffed and golden and the juices are bubbling through the slits in the crust, about 25 minutes.
  5. Sprinkle the turnover with the confectioners’ sugar. Turn the oven to broil, and cook until the sugar is caramelized, watching it closely so it doesn’t burn. This will give the turnover a browned crust. Carefully run a metal spatula under the turnover to loosen and transfer to a wire rack to cool slightly.
  6. To serve, cut the turnover into wedges and serve warm with a dollop of cheese, yogurt or ice cream.

Cookware for your recipe

You will find below are cookware items that could be needed for this Apple Turnover recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Pastry Recipes
  • Apple Recipes
  • Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
  • Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
  • Low Sodium
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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