Easy Apple Turnover Recipe

This apple turnover recipe provides a sweet, delicious snack to serve at an afternoon tea or for a warm desert on a cold winter day. Try making these apple turnovers and you'll be addicted. Aesthetically pleasing, appealing in scent and absolutely delectable for the palate, apple turnovers are a dessert worth mastering.

Apple Turnover Recipe

Ingredients:

¼ cup lemon juice
4 Granny Smith apples, washed, peeled, cored and sliced into bite-sized pieces
¼ cup butter
1 cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
4 tablespoons dried currants
¼ cup chopped walnuts
1 tablespoon cornstarch
1 tablespoon water
1 package puff pastry sheets (You can buy these in the frozen section of the grocery store and thaw these at home, or you can make your own puff pastry sheets.)

Begin by preheating oven to 400 degrees Fahrenheit.

Heat a small skillet to medium heat. Melt butter in skillet. Add brown sugar, cinnamon, nutmeg and cloves and mix thoroughly. Add apple slices and cook on medium low heat for five minutes. Add walnuts and dried currents. In a cup, mix water and cornstarch. Add to skillet. Remove skillet from heat and mix well.

On an ungreased baking sheet, lay out a square piece of puff pastry dough about five inches by five inches. Fill the center of the square with the apple filling, then fold the turnover to form a triangle-shaped pastry with the filling in the center. Press the edges of the puff pastry dough together until sealed. You may need to crimp the edges. Fill pastry dough squares until you run out of filling.

Bake the turnovers for 20 minutes or until pastries turn golden brown.  When done, remove from heat and allow to cool on a cooling rack.

Apple Turnover Icing

Ingredients:
1 ½ cups powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract
Fresh nutmeg

Combine the powdered sugar, milk and vanilla in a bowl. Drizzle a small amount of icing on cooled turnovers. Grate a dusting of fresh nutmeg over the icing before it hardens. 

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