DOUGH (FOR 12
2 cup all purpose flour
1/4 tsp salt
3/4 cup cold butter
2/3 cup cold water
FILLING (FOR 4
2 apples
1/2 cup brown sugar
1/2 tsp cinnamon
1 tsp sugar
Directions
Pastry: Combine flour and salt. Cut butter into small pieces and
cut into flour. Add water and mix. Turn onto lightly floured board
and knead about 10 times. Flatten and roll to a long rectangle. Fold
into 1/3 lengthwise and roll out again. Do this four times, using
sprinkling of flour to cover sticky spots of butter. If it becomes
difficult to roll wrap in plastic and refrigerate until cold. The
last time you roll it, cut into 3 equal pieces (each piece rolls out
to 10" X 10" and makes 4 turnovers). Freeze 2 of the pieces and use
the apple filling to make 4 turnovers.
Filling: Peel and core apples, slice thinly and mix with sugar and
cinnamon. Roll dough into 10" X 10" and cut into four 5" X 5"
squares. On a baking sheet, place 1/4 of the mixture on each square
and fold over into triangles. Crimp the edges with a fork so they do
not leak. With a sharp knife cut a couple of slits into each
turnover. Sprinkle sugar over the top. Place in refrigerator while
oven heats to 425 C. Bake 15 minutes until lightly browned.
Servings: 4 servings
Apple Turnovers (Ernie's) Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Dessert; Fruit
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into the distant past, certainly as far as the early Egyptians, and possibly even further than that. However, generally, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to academics are some clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius created a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, a style of dining still practiced today. He also tells us how the Romans were skilled in the use of many herbs, including a few that are still present in modern kitchens for example bay, fennel and dill. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including basil and coriander. These new foods and spices prompted an increase in books on cooking, many of which still exist in private cookery archives. Like it or not, the introduction of TV gave us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Apple Turnovers (Ernie's) recipe.
