Every time I bite into an apple, no matter in what form, I am reminded of and fascinated by the variety of types, tastes and applications of this one particular fruit that is available throughout the world!
On today’s menu: Apple Turnovers. They look especially attractive on a display tray with other apples miniature and will create the perfect festive look. For an even classier effect, they can be made into miniature sizes by cutting smaller dough squares and of course, use less filling in each one.
1 package 5” pastry dough squares
3 large Cortland apples
2 teaspoons lemon juice
1 cup sugar
2 Tablespoons cornstarch
¾ teaspoon cinnamon
¾ cup confectioners’ sugar
1 Tablespoon oil
2 teaspoons boiling water
Peel and cube apples and place in a 4 quart pot. Add lemon juice, sugar, cornstarch and cinnamon to the pot. Place over low to medium heat, stirring constantly, for 20 minutes. Remove from flame and set aside to cool.
Semi-defrost the puff pastry dough. Lay dough squares out on a cookie sheet. Place a little more than a tablespoon of the apple filling at the center of each square. Fold over diagonally, forming a triangle, and press down firmly on the edges using the tines of a fork.
Brush turnovers with egg yolk. Bake at 350°F until golden brown, approximately 25 minutes. Remove from oven and cool.
Mix glaze ingredients together in a bowl and use a fork to drizzle glaze over the turnovers.