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LOCATION: Recipes >> Pastries >> Apple Turnovers 02

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APPLE TURNOVERS

2 tb unsalted butter
3 large apples (1 1//2 lbs) peeled, cored, cut in 1/4" dice (3 cups)
1/2 c apple cider or unsweetened apple juice
2 tb sugar
2 ts fresh lemon juice
1 pn salt
1/4 c unsweetened apple butter
2 tb dried currants (optional)
1 t lemon zest, finely grated
1/4 ts cinnamon (optional)
pinch ground cloves, (optional)
pinch ground allspice, (optional)
your favorite pastry

Melt butter in a large nonreactive skillet over moderately high
heat. Add 2 c of diced apples and cook, stirring frequently, until
they begin to color, about 5 minutes. Stir in cider, sugar, lemon
ju and salt; reduce heat to moderate and cook until the liquid is
reduced and the apples appear almost dry but still retain their
shape, about 5 minutes. longer. Remove skillet from heat and stir
in apple butter, currants, lemon zest, cinnamon, cloves and
allspice, along w remaining 1 c of raw chopped apple. Transfer
apple mixture to a med. bowl and refrigerate, uncovered, until cooled
completely.

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.

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 and refrigerate at least 15
minutes.

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.

Bake turnovers in middle of oven for 10 minutes. Move them to the
upper rack and bake for 8-10 minutes. longer, or until pastry is
a deep golden brown and filling begins to bubble. Let cool on rack.
Makes 10.

Note: Use Granny Smith, Jonathan, Winesap and Golden Delicious,
for differences in texture and acidity. Sweet spices optional.

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