Apple turnover



A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, and sealing it. Turnovers can be sweet or savory and are often made as a sort of portable meal or dessert, similar to a sandwich.

Turnovers can be filled with everything from apples and blueberries, to meats like chicken and beef to cheese, raisins, cranberries and sweet potatoes .
It is interesting to find out how many names for turnovers in different countries … Take a look 👇
Bridie in Germany
Calzone in Italy
Empanada – Brazil
Hot Pockets – America
Jamaican patty- Jamaica
Knish – North America
Panzerotti – Italy and Canada
Pasty – Australia
Pot pie
Sambusac – Middle East
Samosa – South Asia
Stromboli – Italy
Strudel – Germany
Vietnamese Banh Pate Chau

Ingredients :
1 box puff pastry

Filling :
1/3 cup sugar
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
2 medium tart apples, peeled and thinly sliced
1 teaspoon lemon juice
2 tablespoons beaten egg
1-1/2 teaspoons water

Powder sugar for dusting

In a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often. Remove from the heat.
In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover.
Bake at 450° for 17-22 minutes or until golden brown. Remove to a wire rack . When cool dust with powder sugar and serve .


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