It's Sooo Good! | Apple Turnovers with genuine puff pastry
 

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It's sooo good! > Recipes > Apple Turnovers

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Apple Turnovers

I'll tell you what you can put there :
  • 1 pound chopped Granny Smith apples
  • Several tablespoons of sugar
  • 1 Tbs butter
  • 1 egg for the egg wash
  • puff pastry dough (see recipe)
  • Spices: cinnamon!
Click to enlarge
Apple Turnover
Puff pastry can be used to make many delicious desserts like this apple turnover!

I'll tell you what you can do:

One of my favorite desserts that can be made with puff pastry is the Apple Turnover. Honestly, though, you can stick anything inside puff pastry dough and it will taste delicious!

To make these delicious triangles, take out your puff pastry and allow it to thaw a little. It doesn't need to reach room temperature, but you should be able to work with it. In a frying pan sauté the chopped apples in butter. Allow to cook for 30 seconds and then add in the sugar. The amount depends on how sweet a sweet-tooth you have, but several tablespoons are usually necessary. Next add in the cinnamon and allow to cook for several minutes. The apples should lose some of their water but still be a bit crispy. If you turn it into mush, it will still be tasty but the texture is lost.

Roll out the puff pastry dough, into approximately 20 squares. Place a heaping spoonful of the apple mixture in the center and folded the square over into a triangle to seal it. Then, brush the top with egg wash (egg mixed with a bit of water or milk). Place the turnovers on a baking sheet with parchment paper in a 350ºF oven for about 30 minutes, or until they are a golden brown color.

 

Tips

Pears, sour cherries, or any other fruit in season makes a great turnover!

Puff pastry dough will only taste sooo good if you make it at home. However, you can buy it ready-made in the supermarket. If you go this route, try to find one made with butter and not shortening.

 

 

 



Best of luck,

Moti

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New! Write a comment about this recipe:

Lyora writes: (03 Sep 2008, 11:27)
Helen, this recipe is one version of an eggy dough that may be used to make turnovers or other stuffed delights.


3 c. unbleached flour
1 tsp. salt
3/4 c. iced water
4 1/2 tsp. vinegar
2 egg yolks
1 c. butter, softened (if you want a parve dough, substitute vegetable shortening)

Mix the flour in a large bowl with the salt, then incorporate the water, vinegar, and egg yolks and work with your hands until the dough forms a smooth ball. Let sit for 30 minutes covered with plastic wrap. Roll the dough into a 10x15 inch rectangle. With a rubber spatula spread 1/3 cup of the butter over the dough. With the aid of a knife, fold one side over the top, then fold over the other side, like you would a business letter. Wrap again in plastic wrap and refrigerate for 20 minutes. Repeat, using another 1/3 cup of the butter, refrigerate 20 minutes more, and repeat a third time, leaving the dough refrigerated this time for 1 hour. Roll out the dough and cut into squares. Temperature and baking time depend on how large you make each turnover, and the type of filling you use. The dough is better if refrigerated overnight, and can be frozen. Makes about 42 turnovers.
helen gipson writes: (01 Sep 2008, 20:56)
Dear Moti, I lost my recipe for a wonderful recipe for turnovers that had eggs,sugar,it was similar to bread dough. instead of kneeding it was folded onto it self.with butter smeared on it ,let rise fold over,let rise four diffrent times cut into four sections. take one section roll our cut into squares put filling in center fold into triangle, sprinkle with sugar .I dont remember the measurments of ingredients.I'm looking for something like this.

can you help.

thanks
Wedlock Strate writes: (16 Jul 2008, 02:22)
Dear Moti,
Your recipe is most delicious.
But you even more so.

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