2 tbsp unsalted butter
3 large apples (ab. 1-1//2 lbs), peeled,cored & cut in 1/4
1/2 cup apple cider or unsweetened apple ju, ice
2 tbsp sugar
2 tsp fresh lemon juice
1 pinch salt
1/4 cup unsweetened apple butter
2 tbsp dried currants (optional)
1 tsp lemon zest, finely grated
1/4 tsp cinnamon (optional)
1 pinch ground cloves, (optional)
1 pinch ground allspice, (optional)
Directions
(Use favorite pastry) 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.
1. Melt butter in a lg nonreactive skillet over mod. high heat. Add
2 c of diced apples & cook, stirring frequently, 'til they begin to
color, ab.5 min. Stir in cider, sugar, lemon ju & salt; reduce heat
to mod. & cook 'til the liquid is reduced & the apples appear almost
dry but still retain their shape, about 5 min. longer. Remove skillet
from heat & stir in apple butter, currants, lemon zest, cinnamon,
cloves & allspice, along w remaining 1 c of raw chopped apple.
Transfer apple mixture to a med. bowl & refrigerate, uncovered, till
cooled completely.
2. 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. 3.
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 & refrigerate at least 15
min. 4. Preheat oven to 425 degrees. Brush turnovers w egg wash.
Using a sharp knife, cut 2 small slits in top of each turnover to
vent steam. 5. Bake turnovers in mid. of oven for 10 min. Move them
to the upper rack & bake for 8-10 min.longer, or 'til pastry is a
deep golden brown and filling begins to bubble. Let cool on rack.
Makes 10.
Servings: 10 servings
All-American Apple Turnovers Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into the distant past, in truth as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that is, generally, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
As we move into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts which described recipes enjoyed by wealthy Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, main course and afters, a very modern way of dining. This early Roman chef describes how the ancient cooks were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens such as thyme, fennel and asafoetida. In the 15th century, the Crusaders brought back many new foods, spices and herbs from the Middle-East, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas prompted an increase in manuscripts on food, the majority of which are kept safe in private cookery archives. When we get to the 1900s, recipe books are increasing in popularity due to increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this All American Apple Turnovers recipe.
