Best Apple Fig Walnut Turnovers Recipes

APPLE TURNOVERS

Steps:

• Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
• Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
• Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
• To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

APPLE FIG WALNUT TURNOVERS

Steps:

• Separate egg yolks from whites. Set aside whites for another use or discard. Push the yolks through a fine mesh strainer into a small bowl. Set aside.
• ***The benefit of using hard boiled egg yolks is to add the richness and flavor of the eggs without chemically changing the dough with the addition of raw egg yolks. This way the dough remains soft and light.
• Combine flour, sugar, baking soda, cream of tartar, and salt in mixer bowl with a paddle attachment. Add butter pieces and mix on low until it resembles coarse meal.
• Add yolks and cream. Mix until dough just comes together. Cover with a clean dish towel and set aside.
• Preheat oven to 400*. Arrange apple and fig pieces in a 9x13" baking dish. They should be in a well-packed 2" layer. Dot with butter, sprinkle with sugar.
• Bake, stirring every 3-5 minutes, for 10 minutes. Remove from oven as the apples just start to soften. Push fruit together into a mound to finish cooking. Cool to room temperature.
• (These may be baked ahead of time and frozen up to 2 months, or refrigerated up to 3 days. Bring to room temp before using.)
• After the fruit has cooled add walnuts. Stir to combine. Set aside.
• Decrease oven temp to 375*. Prepare baking sheets by lining with parchment.
• Roll out dough to 1/4" thickness. Cut into 3"x3" squares.
• Add a generous tablespoon of the apple mixture to the center of each square. Brush edges with egg wash, fold over, pinch to seal. Place turnovers on baking sheets.
• Brush turnovers with melted butter and sprinkle with sugar. (or wait to drizzle them with icing after they have cooled)
• Bake 15-20 minutes, until light golden brown. Cool on wire rack.
• These will keep 3 days in an airtight container or frozen up to 3 weeks.