Posted on 05/22/2012 by troubledorion
So in my post on apple fritters I mentioned that this past semester I cooked, as a part of a team, Sunday brunch for the members of my co-op. Because Sunday is traditionally a day for several members of the house to sleep in or be hung over we only had to prepare a buffet for about half the house, say 30-35 people. At the end of the semester several people complimented us saying that Sunday brunch was the best meal of the week. One of the most common reasons they said that was because of the apple turnovers I baked about every other week. Well I can tell you I was doubly flattered. These turnovers are bit time consuming to prep and are easiest to assemble quickly with at least two people but they are very tasty. Once again the recipe the recipe was modified from one on allrecipes.com and is scaled to produce 45 servings, that way people at my co-op could have seconds if they wished.

Also keep in mind that because the co-op kitchen is designed to feed between 70-80 people three times a day it is basically an industrial kitchen. We even get inspected twice a year. (This past February we earned a 97). Therefore the baking sheets and ovens are rather oversized and I can do things like put 45 turnovers in the same oven at the same time. Heck I could double the recipe and do 90 if I used our second oven. This may seem like a no-brainer, but if you make the full recipe you'll probably be able to put 9 turnovers per standard sized baking sheet and one sheet per oven so you'll need to do about five full trays. Granted because they cook in about 10-12 minutes it's not totally horrible but still, I thought people might appreciate a heads-up.

Now that I've finished blathering, here they are.





Apple Turnovers

Ingredients

1/2 c. Lemon Juice
2 qt. Water
10 Apples
2/3 c. and 2 tbsp. butter
4 c. Brown Sugar
1 tbsp. and 2-1/2 tsp. Ground Cinnamon
1/3 c. and 1 tsp. Cornstarch
1/3 c. and 1 tsp. Water
45  5x5 in. squares Frozen Puff Pastry
1/3 c. White Sugar
2 Eggs

Directions

1. Take baking or cookie sheets, line with foil and grease. Then lay out the frozen puff pastry squares and allow them to thaw while the rest of the prep work is being preformed. Alternately, you can thaw the dough first and then place the squares on the baking sheet just before you fill them, to save space in your kitchen. I prefer to lay them out still frozen to minimize the prospect of the dough tearing.

2. Preheat over to 400 degrees Fahrenheit. In a very large bowl mix lemon juice and 2 qt. water and set aside. Into a medium sized bowl measure brown sugar and cinnamon, then set aside. In a small bowl mix the cornstarch remaining water and stir until the cornstarch is fully dissolved, then set aside. In a small bowl beat eggs until scrambled.

3. Peel, core and slice each apple one at a time placing the slices into the lemon water. After all apples have been sliced, remove slices from the water and dice into fingertip sized pieces. Dispose of lemon water.

4. In a large skillet on medium high place add the butter and apples and once the butter finishes melting saute for two minutes. Then bring the temperature down to medium and add the bowl of brown sugar and cinnamon, then saute that for two minutes. The apple filling should be dark brown and very fragrant. Finally, add the cornstarch mixture and stir constantly while it thickens, making sure to scrape the bottom of the skillet to keep it from burning and to add the caramelized sugar back into the mixture. Once it has thickened into about the consistency of fried apples or canned apple pie filling, remove from heat.

5. Spoon filling into center of each pastry square. Then fold over each pastry diagonally and seal edges. Then brush tops with beaten eggs and sprinkle with sugar.

6. Place in oven for 10 to 12 minutes or until puffed and golden brown on top. Serve warm.



p.s. Third time's the charm?

Edit: On step 5. Do not forget to prick the top of the puff pastry gently to prevent messy oven explosions. Three gentle jabs with a fork per turnover works nicely.
sororcula 22nd-May-2012 08:06 pm (UTC)
These sound great! I'm not surprised they were so popular. :-)
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