Apple Turnover Recipe Weight Watchers

Apple turnovers Recipes WW USA

WEBSpray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the apples, raisins, and 3 tablespoons of the sugar. Cook, stirring, about 3 minutes. Stir in …

1. Preheat the oven to 350°F. Spray a baking sheet with nonstick spray; set aside.
2. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the apples, raisins, and 3 tablespoons of the sugar. Cook, stirring, about 3 minutes. Stir in the ginger and water; cook until the apples are tender and the liquid evaporates, 3–4 minutes. Let the mixture cool slightly, about 15 minutes.
3. Place a scant 1⁄3 cup of the apple mixture in the center bottom of each strip. Place one sheet of the phyllo on a work surface with the long side nearest you. Spray lightly with nonstick spray and top with a second sheet. Spray lightly and top with a third sheet; spray lightly again. Cut the stacked phyllo sheets lengthwise into 3 strips. Fold each strip from the bottom right corner over the filling to the left side to form a triangle. Continue folding from corner to side, flag-style, to the top of each strip. Place the 3 triangles seam-side down on the baking sheet. Repeat with the remaining 3 sheets of phyllo and apple filling, making a total of 6 triangles.
4. Lightly spray the turnovers with nonstick spray, then sprinkle with the remaining 11⁄2 teaspoons sugar. Bake until light golden, 20–25 minutes. Yields 1 turnover per serving.

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Homemade Apple Turnovers (From Scratch!) Brown …

WEBSep 21, 2015 · When ready to bake, preheat oven to 375 degrees F and adjust oven rack to upper-middle position. Combine the sugar and …

1. Make the Homemade Puff Pastry: Add the flour, sugar and salt to a food processor and pulse to combine. Add one-quarter of the butter cubes and process in four 1-second pulses. Add the remaining butter to coat the cubes with flour, two 1-second pulses. Transfer the mixture to a medium bowl.
2. Combine the ice water and lemon juice in small bowl. Add 3 tablespoons of the liquid to the flour and butter mixture and toss with a rubber spatula until just combined. Toss in the remaining water, then turn the dough out (it will be a shaggy mixture) onto a work surface and press it together with both hands.
3. Use the heel of one hand against the work surface to drag a small portion of the dough forward in a short, brisk stroke. Repeat with the remaining dough portions. Gather the dough together (using a bench scraper if it's sticking) and repeat the pressing of the dough a second time. Pat the dough into an 8 by 4-inch rectangle, wrap in plastic wrap, and refrigerate at least 30 minutes.
4. Unwrap the dough and place on a lightly floured large piece of parchment paper and roll into a 15 by 10-inch rectangle. Fold the dough lengthwise into thirds. Starting from a narrow end, loosely roll up the dough. Press it into a 6 by 5-inch rectangle.

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