In the Kitchen
This Issue Contents | Recipe | Home Plan | Publishers notes
MARGE’S APPLE TURNOVERS
The Crust:
* One 17.5-ounce package frozen puff pastry dough
1 egg
1 Tbsp. water
White sugar to sprinkle on top
* If you’d rather, you can use pie crust dough. Just remember to roll it out a little thicker than you would for a regular pie since it won’t be in a pie pan.
Apple Filling:
4 1/2 cups cored, peeled, sliced, and chopped apples
1/2 cup sweetened dried cranberries
1 Tbsp. lemon juice
1/3 cup white sugar
1/4 cup flour
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon
1/4 tsp. cardamom
1/4 tsp. salt
Thaw puff pastry dough, according to package directions, on a floured board. While pastry is thawing, core and peel the apples. Slice them as you would for a pie and then cut the slices into 3 pieces. Place the apples in a large mixing bowl and mix in the sweetened dried cranberries. Sprinkle the fruit with 1 Tablespoon of lemon juice to keep the apples from browning. Toss the mixture around with your fingers to moisten all of the apples.
Mix the sugar, flour, spices, and salt together in a small bowl. Then dump the dry ingredients on top of the apples and toss to coat. Preheat the oven to 400 degrees F., rack in the middle position.
When your puff pastry has thawed, roll half of it out to a 12-inch square on a floured board. Use a sharp knife to make one horizontal line through the middle of the square and one vertical line through the middle of the square. This will divide it into 4 equal pieces.
Break the egg into a cup. Add 1 Tablespoon of water and whisk. This will be your egg wash.
Line a cookie sheet with a piece of parchment paper. Transfer one square of puff pastry dough to the cookie sheet.
Use a pastry brush to brush the inside edges of the square
with the egg wash. This will make the edges stick together
when you fold the dough over the apples.
With a slotted spoon, pick up approximately 1/2 cup of the filling (1/4 cup for the smaller turnovers) and place it in the center of the square.
Pull one corner of the square over the filling to the opposite corner of the square, forming a triangle. Press the edges together.
Use the tines of a fork to seal the edges together.
Coat the top of the turnover with egg wash, using a pastry brush.
Cut two slits in the top of the turnover with a sharp knife. The slits should be about an inch long, allowing steam to release during baking.
Follow the same procedure to fill and seal the remaining three turnovers.
Roll out the second sheet of puff pastry and cut it into squares. Transfer the squares to the baking sheet, and fill and seal the remaining turnovers.
When all the turnovers have been filled, sealed, and brushed with egg wash, sprinkle the tops with white sugar.
Bake your turnovers at 400 degrees F. for 25 minutes, or until they’re golden brown on top.
Remove the cookie sheet to a wire rack and let the turnovers cool for 5 minutes. Then pull the parchment paper and the turnovers off the cookie sheet and onto a waiting wire rack.
These turnovers are delicious eaten while slightly warm. They’re also good cold.
If any turnovers are left over, wrap them loosely in wax paper and keep them in a cool place. The next day you can reheat them in the oven.
Recipes - Good Eats
Uncle Pete’s Sesame Salmon FiletProvided by Lisa Waltzing 1 salmon fillet (11/2 to 2 pounds) Place salmon in a shallow dish. Combine vinegar, soy sauce, honey, oil, mustard, ginger, sugar and onion. Pour over salmon. Cover and refrigerate for 1 hour, turning once. Drain and discard marinade. Broil or grill salmon, covered, over medium-high heat for 15-20 minutes or until the fish flakes easily with a fork. Sprinkle with sesame seeds. Yield: 4 servings. |
Uncle Pete’s Buffalo Chicken WingsProvided by Chef Charlie Constans 2 lb.-bag frozen chicken wings Sauce: Mix ingredients together. Pour over cooked wings in gallon- size |
Uncle Pete’s Crab and Artichoke DipProvided by Executive Chef Tim Haze 2 ounce pasteurized crab meat, drained 1. Combine all ingredients and gently mix. 2. Place mixture into an oven-safe dish. 3. Bake at 400º F. for 10-12 minutes. 4. Serve with crackers, baguette, or crostini. Yield: 1 cup |
Uncle Pete’s Honey Mustard DressingProvided by Chef Charlie Constans 1 Tbsp. Uncle Pete’s mustard Put in food processor or blender until smooth. Use for salads, marinades, or also try on hot dogs, brats or burgers, instead of your regular mustard. Yield: 1 cup |
Uncle Pete’s Deviled EggsProvided by Executive Chef Tim Haze 12 large eggs Put eggs in pan wide enough to be in a single layer. Cover eggs with water to a depth of one inch beyond the top of the eggs.Bring water to a boil. Reduce heat and simmer for 12 minutes. Drain water and run cold water over eggs for 5 to 8 minutes. Peel and halve each egg. Separate yolk from whites and puree yolks in food processor. Combine yolks with remaining ingredients. Adjust seasoning with salt and pepper. Pipe yolk mixture into reserved egg whites. Garnish with any or all of the following: paprika, green or ripe olive slices, parsley (chopped or leaves), chives, caviar, capers, etc. Yield: 24 |
Uncle Pete’s Pretzel DipProvided by Chef Charlie Constans A family favorite for parties and makes a great gift! Combine ingredients. Mix on low with blender or by hand. Serve with |