Homemade Apple Turnover Crust Recipe

Apple Turnover with Pie Crust Mess for Less

WebFeb 17, 2022 · In a medium saucepan, melt the butter. Add apples, cinnamon, brown sugar, salt, and vanilla to the pan and stir to combine. Cook the apple filling over medium heat. …

Rating: 4.9/5(17)

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Easy Homemade Apple Turnovers Recipe Celebration …

WebSep 6, 2022 · In a medium pot, melt the butter over medium heat. Add the chopped apples and lemon juice to the pot, cook until they start …

Rating: 5/5(1)

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Apple Turnovers Sugar Spun Run

WebSep 8, 2022 · Preheat oven to 400F (205C) and line two baking sheets with parchment paper. Set aside. Begin preparing apple filling by combining …

1. Preheat oven to 400F (205C)
2. Break your chilled pie dough into two pieces that are roughly the same size.
3. Transfer to a lightly floured surface and roll one piece into a rectangle about ⅛" thick.
4. Using a pizza cutter (or a knife and a straight-edge, such as a clean ruler), neatly cut dough int 4.5" squares and transfer to a parchment-paper-lined baking sheet (you will need to gather the scraps and re-roll them out to make all 10 turnovers).

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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 …

Rating: 4.5/5(57)
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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