Apple Turnovers Recipe
- 1/2 c. Raisins
- 2 c. Peeled apples, diced
- 1/4 c. Minced pecans
- 1/4 c. Sugar, or possibly to taste
- 1 Tbsp. Fresh lemon juice
- 1/4 tsp Grnd cinnamon
- 2 sht frzn puff pastry, thawed and chilled
- 1 lrg Egg
- 1 Tbsp. Water Confectioner's sugar, for dusting
- Plump the raisins in boiling water to cover while you prepare the apples.
- Combine the apples, nuts, sugar, lemon juice, and cinnamon in a bowl and toss well.
- Drain the plumped fruit, stir it in with the other ingredients, and let their flavors marry while you prepare the pastry.
- On a lightly floured board, one at a time, roll the pastry sheets out to approximately 12 inches square.
- Trim the outer edges (this is essential for the puff pastry) and cut each sheet into four 6-inch squares, making eight in all.
- Place a generous 1/3 c. of fruit filling just off center in each square.
- Moisten the edges of two adjacent sides, fold the opposite sides over, and press to seal.
- Crimp the edges closed with the tines of a fork.
- Repeat with the remaining turnovers and refrigeratethoroughly.
- Preheat the oven to 425 degrees.
- Beat together the egg and water and brush lightly on top of the turnover without letting the egg wash drip down the cut sides.
- Place the turnovers on cookie sheets (for puff pastry, spread a little cool water on the sheets but don't grease; for flaky pie pastry, grease the sheets).
- Bake till they are puffed and golden brown, about 20 min.
- Serve them hot or possibly at room temperature dusted, if desired, with confectioners' sugar.
- NOTES : Turnovers can be made in squares or possibly circles of any size and filled with any fruit alone or possibly in combination, savory as well as sweet.
- They are a fine way to use up leftover bits of this and which, including pastry, and their handy self-packaging makes them excellent picnic fare.
raisins, apples, pecans, sugar, lemon juice, cinnamon, pastry, egg, water
Taken from cookeatshare.com/recipes/apple-turnovers-68098 (may not work)