 |
 |
| Apple Turnovers |
 |
|
 |
 |
| 1 kilo ( 2 pounds ) Puff Pastry dough ( thawed ) 3 C apples ( peeled and cubed ) 1/4 C water 3/4 C sugar 3/4 t cinnamon pinch salt 1 C water 2 t cornflour Powdered sugar |
| In soup pot heat apples with 1/4 C water add sugar. cinnamon and salt. Heat until sugar is desolved and mixture bubbles slightly. Keep on lowest flame possible. Mix cornflour in 1 C water and add to apple mixture. Stir well until thickened. Let totally cool before filling Filo dough. Do NOT let apples get soggy or totally cooked. Cut filo dough into 5 or 6" squares. Rounds may be cut out if you want to work a little harder. Fill each square or round with about 4 to 6 T of cooled apple mixture. Seal tightly and lay onto parchment paper lined cookie sheet, seal down ( fold in half and place on sides for round shapes ). Bend into half moon shaped if squares are used and slice tops to let steam escape.. Bake at 200C until golden brown. Cool and dust with powdered sugar. NOTES; These taste almost exactly like the Hostess Apple Pies we loved so much as children :) |