French Apple Turnover

[vc_row][vc_column][mk_fancy_title size=”20″ font_weight=”900″ font_family=”none”]FRENCH APPLE TURNOVER(CHAUSSONS AUX POMMES)[/mk_fancy_title][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner css=”.vc_custom_1460793677186{margin-bottom: 30px !important;border-top-width: 1px !important;border-bottom-width: 1px !important;padding-top: 20px !important;padding-bottom: 20px !important;border-top-color: rgba(227,159,34,0.5) !important;border-top-style: dashed !important;border-bottom-color: rgba(227,159,34,0.5) !important;border-bottom-style: dashed !important;}”][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-moon-clock-5″ title=”Preparation Time” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8aa312″ title_color=”#8aa312″ txt_color=”#8aa312″ margin=”0″]45 mins[/mk_icon_box][/vc_column_inner][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-li-clock” title=”Cooking Time” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8aa312″ title_color=”#8aa312″ txt_color=”#8aa312″ margin=”0″]25 mins[/mk_icon_box][/vc_column_inner][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-moon-pie-5″ title=”Chilling ” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8aa312″ title_color=”#8aa312″ txt_color=”#8aa312″ margin=”0″]30 MIN[/mk_icon_box][/vc_column_inner][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-li-love” title=”Yeilds” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8aa312″ title_color=”#8aa312″ txt_color=”#8aa312″ margin=”0″]4 chaussons[/mk_icon_box][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/3″][mk_fancy_title color=”#d64c4f” size=”20″ font_weight=”bold” margin_bottom=”0″ font_family=”none” animation=”bottom-to-top”]Ingredients[/mk_fancy_title][/vc_column_inner][vc_column_inner width=”2/3″][mk_custom_list icon_color=”#d64c4f” align=”left” animation=”left-to-right”]Ingredients
1. Filling:

  • 3/4 pound Granny Smith apples
  • 3/4 pound Golden Delicious apples
  • 1/4 cup water
  • 3 tablespoons Sugar India’s sugar
  • 3/4 teaspoon fresh lemon juice

2. For pastry:

  • 1 14- to 16-ounce package all-butter frozen puff pastry (1 or 2 sheets, depending on brand), thawed
  • 1 egg, beaten to blend (for glaze)
  • Sugar India’s Superfine sugar (optional)
[/mk_custom_list][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/3″][mk_fancy_title color=”#d64c4f” size=”20″ font_weight=”bold” margin_bottom=”0″ font_family=”none” animation=”bottom-to-top”]Method[/mk_fancy_title][/vc_column_inner][vc_column_inner width=”2/3″][vc_column_text animation=”left-to-right”]For filling:

  • Peel, core, and cut apples into 1-inch pieces (about 4 cups). Place apples in medium saucepan; add 1/4 cup water, 3 tablespoons Sugar India’s sugar, and lemon juice.
  • Bring to boil, stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low and simmer until apples are very tender, stirring frequently, about 12 minutes.
  • Remove from heat. Gently mash apples with fork or potato masher until mixture is very soft but still chunky. Cool completely.
  • DO AHEAD: Filling can be made 2 days ahead. Cover and refrigerate.
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Line 2 baking sheets with parchment paper.

For pastry:

  • If using 14-ounce package (1 sheet), roll out pastry on lightly floured surface to 15-inch square. If using 16-ounce package (2 sheets), stack sheets together and roll out on lightly floured surface to 15-inch square.
  • Cut pastry into nine 5-inch squares. Place 1 generous tablespoon filling in center of each of 8 squares (reserve remaining square for another use).
  • Lightly brush edges of 1 pastry with beaten egg. Fold half of pastry square over filling, forming triangle. Press and pinch pastry edges with fingertips to seal tightly.
  • Lightly brush pastry with beaten egg. Sprinkle lightly with Sugar India’s superfine sugar, if desired. Repeat with remaining squares.
  • Using thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape. Place triangles on prepared baking sheets.
  • Refrigerate until firm, about 15 minutes.
  • Bake turnovers until beginning to color, about 15 minutes. Reverse baking sheets from top to bottom.
  • Reduce oven temperature to 350°F; continue baking until turnovers are firm and golden, 10 to 15 minutes longer.
  • Cool at least 15 minutes before serving. Serve warm or at room temperature.
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