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Summer Apple Turnovers Recipe

Serves 8

Turnovers can be made in squares or circles of any size and filled with any fruit alone or in combination, savory as well as sweet. They are a fine way to use up leftover bits of this and that, including pastry, and their handy self-packaging makes them excellent picnic fare.

Ingredients:

  • 1/2 cup raisins
  • 2 cups peeled apples, diced
  • 1/4 cup chopped pecans
  • 1/4 cup sugar, or to taste
  • 1 tbsp fresh lemon juice
  • 1/4 tsp ground cinnamon
  • 2 sheets frozen puff pastry, thawed and chilled
  • 1 large egg
  • 1 tbsp water
  • Confectioner's sugar, for dusting


Instructions:

1. Plump the raisins into boiling water to cover while you prepare the apples.
2. Combine the apples, nuts, sugar, lemon juice, and cinnamon in a bowl and toss well.
3. Drain the plumped fruit, stir it in with the other ingredients, and let their flavors marry while you prepare the pastry.
4. On a lightly floured board, one at a time, roll the pastry sheets out to approximately 12 inch square.
5. Trim the outer edges (this is essential for the puff pastry) and cut each sheet into four 6-inch squares, making eight in all.
6. Place a generous 1/3 cup of fruit filling just off center in each square.
7. Moisten the edges of two adjacent sides, fold the opposite sides over, and press to seal.
8. Crimp the edges closed with the tines of a fork.
9. Repeat with the remaining turnovers and chill thoroughly.
10. Preheat the oven to 425 F.
11. Beat together the egg and water and brush lightly on top of the turnover without letting the egg wash drip down the cut sides.
12. Place the turnovers on cookie sheets. For puff pastry, spread a little cold water on the sheets but do not grease; for flaky pie pastry, grease the sheets.
13. Bake until they are puffed and golden, about 20 minutes.
14. Serve them warm or at room temperature dusted, if you like, with confectioners' sugar.



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Main Ingredient:Fruit / Apple
Course:Dessert
Cuisine:American
Preparation Method:Baking
Difficulty:Easy

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