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Delicious Apple Turnovers

Fall Guide: Apple Varieties 101

& Easy Apple Turnover Recipe

Visit your local farmers’ market, Whole Foods, or grocery store, and you will see new varieties of apples on display. With so many options, how do you know which ones to buy? Haven’t heard of one before? Stop grabbing the same red delicious apples day after day, and start enjoying some of the juicer, sweeter varieties out there! Here is a quick guide on apples you’ll see this fall. Go ahead, try a new variety. And just for fun, you can get baking with our easy apple turnover recipe below.

Royal Gala

Royal Gala apples have a mild flavor and are crisp and sweet. Their characteristic yellowish orange skin has a distinct red striping. They are perfect for salads and eating out of hand, and cook nicely in applesauce.

Golden Delicious

Golden Delicious apples are a perfect all-around apple. They have a sweet, rich, and mellow flavor, and hold their shape best when baked.

Granny Smith

Popular, crisp, and tart, Granny Smith apples are a good all-purpose apple. Their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps, and delivers that perfect balance between richness and tang.

Honeycrisp

Honeycrisps are sweet, delicious eating apples. They are crisp (just like their name), and juicy, with a sweet honey-like flavor and a bit of tartness. They work well in baking and are perfect for applesauce.

Cortland

Cortlands are juicy, with a slightly tart flavor. They have a bright, red skin and pure white flesh. They are excellent for baking, especially in pies, cobblers, and crisps. Because their flesh doesn’t discolor quickly when sliced, Cortlands are great for fruit salads and fruit and cheese plates.

Empire

Empires are a combination of a McIntosh and a Red Delicious apple. They have a firm texture and a slightly tart flavor. They are an excellent eating apple, and a good one to have around for applesauce, pie, cakes, and salads.

Mutsu (Crispin)

Mutsu apples are usually very large, with a yellowish green skin. They are juicy and very crisp, with a very sweet flavor. They’re excellent for fresh eating, as well as using in salads, applesauce, and baked goods.

Ida Red

Ida Reds are tangy with a pink flesh. They give a nice pinkness to applesauce and keep their shape well during baking. They also freeze well and are nice and crisp in salads.

Jonathan

If you’re looking for a tart apple with a rich, spicy flavor, Jonathan apples are a good pick. They are also great to balance out sweet apples in baking because they hold their shape well. They’re a versatile apple that makes good salad and applesauce, too.

Macoun

A delicious eating apple, Macouns are sweet, aromatic, and perfect for nearly everything. They have bright red skin and a snow-white flesh. Their juicy taste makes them perfect for daily eating, but also for salads and applesauce.

Jonagold

Jonagolds are a combination of Jonathan and Golden Delicious apples. Their tangy, sweet flavor is housed inside a characteristic yellowish-green exterior with a blush stripe. They are excellent both for eating fresh and for cooking.

McIntosh

These classic bright red apples with green undertones are juicy and crisp. McIntoshes tend to break down when they are cooked. They are delicious and readily available, making them a good choice for eating out of hand or made into applesauce. For baking, they are best paired with Golden Delicious or other apples.

Red Delicious

Popular Red Delicious apples were bred to be eating apples. They don’t make good baking apples, but are perfect for eating out of hand. They have a mild flavor, are sweet and juicy, and are known by their deep red skin and a classic heart shape.

Winesap

Winesap apples are firm and sweet, with a bit of a spicy kick. The Winesap is very firm and aromatic, with a spicy bite. A sweet-flavored apple, Winesaps are good in sauces and for baking.

With so many types of apples to choose from this fall, you can get creative and bake away! Why bake apples? They are inexpensive, they are delicious, are good for you, and paired with some sugar and cinnamon, who can turn them down?!  Here is my go-to recipe for easy apple turnovers. Save it, print it, enjoy!

Easy Apple Turnovers

You can choose any variety of apple, but Granny Smith is the traditional variety to use. Avoid baking with red delicious apples; these do not bake well. Prep time: 25 minutes. Bake: 25 minutes. Total time: 50 minutes. Yields 8 turnovers.

  • Author:
  • Cuisine: Treats

Ingredients

Turnovers:

  • 2 tablespoons lemon juice
  • 4 cups water
  • 4 Granny Smith apples, peeled, cored, and sliced
  • 2 tablespoons butter
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 (17.25 ounce) package frozen puff pastry sheets, thawed

Glaze:

  • 1 cup confectioners’ sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Instructions

For turnovers:

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

For glaze:

  1. Mix together the confectioners’ sugar, milk, and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle the glaze over the cooled turnovers.

 

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