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Apple Turnovers with Custard

 

68

Yield

4

- 6 Servings

Prep

35

min

Cook

35

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

Custard
cup sugar
2 tablespoons cornstarch
2 cups milk
3 each egg yolks
slightly beaten
*
1 tablespoon vanilla extract
Turnovers
4 medium apples
peeled, sliced
1 tablespoon lemon juice
2 tablespoons butter
or margarine
cup sugar
¾ teaspoon cinnamon
1 tablespoon cornstarch
1 pie pie shell (9 inch)
double crust
1 x milk
*

Directions

Combine sugar and cornstarch in a saucepan. Stir in milk until smooth.

Cook and stir over medium-high heat until thickened and bubbly.

Reduce heat; cook and stir for 2 minutes.

Remove from heat; stir in 1 cup into yolks. Return all to pan. Bring to a gentle boil; cook and stir for 2 minutes.

Remove from heat; stir in vanilla. Cool slightly.

Cover surface of custard with waxed paper; chill.

Place apples in a bowl; sprinkle with lemon juice. Add butter. Combine sugar, cinnamon and cornstarch; mix with apples and set aside.

Divide pastry into 8 portions; roll each into a 5 inch square. Spoon filling off-center on each. Brush edges with milk. Fold over to form a triangle; seal.

Crimp with tines of fork. Make steam vents in top.

Place on greased baking sheets.

Chill 15 minutes. Brush with milk.

Bake at 400℉ (200℃) for 35 minutes.

Serve warm with custard.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 335g (11.8 oz)
Amount per Serving
Calories 49534% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 295mg 12%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 9%
Sugars g
Protein 12g
Vitamin A 9% Vitamin C 12%
Calcium 16% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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