Best Quick Apple Turnovers Recipes

QUICK APPLE TURNOVERS

Steps:

• Preheat oven to 350°F.
• Mix together apple slices, brown sugar, nutmeg, cinnamon and melted butter.
• Separate biscuits and roll out individually into circles.
• Fill center of biscuits with apple mixture and fold dough over into half moon shape.
• Crimp edges with fork.
• Bake on ungreased cookie sheet until golden brown, about 15 minutes, serve warm.
• Combine powdered sugar, vanilla, and enough water to make a glaze (start small).
• Drizzle over turnovers.

QUICK APPLE TURNOVERS

Steps:

• Cook chopped apples, cinnamon, brown sugar and orange juice together in a saucepan for approximately 5 minutes or until apple is softened slightly.
• Fold through raspberries and allow to cool.
• Cut each strip of puff pastry in half and lay one of the halves in sandwich maker.
• Top the halves of pastry with apple filling, and place other pastry half on top of each and close sandwich maker.
• Cook until golden on the outside, about 3 minutes.
• Turn out filled pastry and trim edges to neaten.
• Dust with icing sugar and serve with whipped cream or ice-cream.

QUICK APPLE AND CINNAMON TURNOVERS

Steps:

• Mix cream cheese, sugar and cinnamon; spread onto tortillas to within 1/2 inch of edges.
• Arrange apple slices down centers of tortillas. Fold up bottom of each tortilla, then fold in remaining sides to enclose apples.
• Cook, seam sides down, in large skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides. Serve topped with COOL WHIP.

QUICK APPLE TURNOVERS

Steps:

• 1. Preheat oven at 425 degrees. Lightly grease a cookie sheet. Wash, peel and core the Granny Smith apples. Thinly julienne cut the apples into 1/4 inch long matchsticks (for a more rustic look, rough chop the apples to your likeness). In a medium size mixing bowl add the apples and the remaining filling ingredients. Mix until all of the apples are well coated. Open and unroll the Cresent Rolls one tube at a time. Roll the entire tube out (do not tear at perforated edges). With a sharp knife cute the cresent rolls into 4 rectangles (each rectangle is made up of 2 cresent rolls connected at the long edge). Pinch the perforated edges together to ensure the rectangle is sealed in the middle and flatten the pastry to make it more uniform in shape and size. Brush each rectangle with butter. Take 1/4 cup of the filling and lay it in the middle of one rectangle. Take another rectangle (buttered side down) and lay on top, pinching the edges to create a sealed pastry pocket. With your knife make 3 slits on the top. Repeat with remaining pastry and filling. Bake at 425 degrees for 18-22 minutes or until golden brown and flaky on top. Bottom should be cooked through. Should make 4 turnovers. *TIP: If you experience seepage or spill over of the filling juice; half way through the baking time remove the turnovers from the oven and transfer to a new cookie sheet for the remaining baking time. This will help to keep the bottom crisp and cooked through.
• 2. Quick Glaze: Take the pre-made frosting of your choice and microwave for 15 seconds. Stir until smooth and can easily be drizzled. If needed microwave for an additional 5 seconds until consistency desired is reached. Home Made Glaze: Mix milk* 1 tsp. at a time and confectioner's sugar until the glaze can be easily drizzled but is not too runny. *You made need more or less of the milk depending on you preference of the glaze thickness.
• 3. Cut each turnover diagonally and drizzle with glaze before serving. Serve warm and enjoy.