"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.

Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Sunday, August 10, 2008

Apple Turnovers

One of my favorite sweets is any thing with apples! I was recently given a large amount of puff pastry, something I have never worked with. While searching for directions on this, I found this recipe. I hope you enjoy it!
Apple Turnovers
1 large tart baking apple(granny smith) 3 tbsp raisins
2 tbsp chopped walnuts 1/4 cup sugar
1/4 tsp. cinnamon 1/2 tsp. corn starch
1/4 cup applesauce 1/8 tsp. vanilla

1 frozen puff pastry sheet thawed
2 tbs. butter cut into bits
1 large egg. lightly beaten
1 tsp. milk
Put oven rack in lower third of oven and pre- heat oven to 400.F. Butter a large baking sheet. In a medium bowl, mix together apples, raisins, and walnuts with the sugar, cinnamon, and corn starch, making sure the fruit and nuts are well coated. Mix in the apple sauce and vanilla. Unfold the thawed pastry sheet on a lightly floured surface. Depending on the size of your puff pastry sheet you are going to want to cut the sheet into either four 5x5 or six 4x4 inch squares.
Roll our our pastry on a lightly floured surface to a 16x11 inch rectangle. Trim the edges to 15x10 inches and cut into the specified squares. Divide the apple mixture among the squares, leaving a 1 inch border. In a small bowl mix the beaten egg with the milk. Use a pastry brush to brush the egg mixture on the edges of pastry. Fold each pastry into a triangle, enclosing the filling and crimp the edges with a fork. Brush the tops with the egg/milk mixture. Cut 2 or 3 small steam vents in the top of each turnover. Place the pastries in the oven and bake at 400.F for 20 minutes until puffed and golden. Cool turnovers to warm before serving. Enjoy!

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