Apple Turnovers Recipe

1. 1

   Plump the raisins in boiling water to cover while you prepare the apples.

2. 2

   Combine the apples, nuts, sugar, lemon juice, and cinnamon in a bowl and toss well.

3. 3

   Drain the plumped fruit, stir it in with the other ingredients, and let their flavors marry while you prepare the pastry.

4. 4

   On a lightly floured board, one at a time, roll the pastry sheets out to approximately 12 inches square.

5. 5

   Trim the outer edges (this is essential for the puff pastry) and cut each sheet into four 6-inch squares, making eight in all.

6. 6

   Place a generous 1/3 c. of fruit filling just off center in each square.

7. 7

   Moisten the edges of two adjacent sides, fold the opposite sides over, and press to seal.

8. 8

   Crimp the edges closed with the tines of a fork.

9. 9

   Repeat with the remaining turnovers and refrigeratethoroughly.

10. 10

    Preheat the oven to 425 degrees.

11. 11

    Beat together the egg and water and brush lightly on top of the turnover without letting the egg wash drip down the cut sides.

12. 12

    Place the turnovers on cookie sheets (for puff pastry, spread a little cool water on the sheets but don't grease; for flaky pie pastry, grease the sheets).

13. 13

    Bake till they are puffed and golden brown, about 20 min.

14. 14

    Serve them hot or possibly at room temperature dusted, if desired, with confectioners' sugar.

15. 15

    NOTES : Turnovers can be made in squares or possibly circles of any size and filled with any fruit alone or possibly in combination, savory as well as sweet.

16. 16

    They are a fine way to use up leftover bits of this and which, including pastry, and their handy self-packaging makes them excellent picnic fare.

* Per serving · 4 servings · Values may vary.