With its flaky, light crust and rich apple filling, All-American Apple Turnovers is a wonderful, handy treat for busy Americans on the go or a relaxing breakfast at home. Add a scoop of ice cream or whipped cream for a special dessert.
- pastry dough, (we used frozen puff pastry, defrosted 2 hours)
- 2 Tablespoons unsalted butter
- 3 large apples (about 1-1//2 pounds); peeled, cored and cut in chunks ( 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)
- Melt butter in a large nonreactive skillet over moderately high heat. Add 2 cups of diced apples and cook, stirring frequently, until they begin to color, about 5 minutes. Stir in cider, sugar, lemon juice and salt; reduce heat to moderate and cook until the liquid is reduced and the apples appear almost dry but still retain their shape, about 5 minutes longer. Remove skillet from heat and stir in apple butter, currants, lemon zest, cinnamon, cloves and allspice, along with remaining 1 cup of raw chopped apple. Transfer apple mixture to a medium bowl and refrigerate, uncovered, till cooled completely.
- 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.
- 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 and refrigerate at least 15 min.
- Preheat oven to 425 degrees. Brush turnovers with egg wash. Using a sharp knife, cut 2 small slits in top of each turnover to vent steam.
- Bake turnovers in middle of oven for 10 minutes. Move them to the upper rack and bake for 8-10 minutes longer, or until pastry is a deep golden brown and filling begins to bubble. Let cool on rack.
- Glaze with a thick mixture of powdered sugar and milk, drizzled over the top of each cooled turnover.
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.
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