Apple Turnovers with Custard

Prep Time: 35 Minutes

Cook Time: 35 Minutes

Ready In: 70 Minutes

Servings: 8

Ingredients:

1/3 cup(s) sugar

2 tablespoon(s) cornstarch

2 cup(s) milk or half-and-half cream

3 egg yolks, lightly beaten

1 tablespoon(s) vanilla extract

4 medium baking apples, peeled and cut into 1/4-in slices

1 tablespoon(s) lemon juice

2 tablespoon(s) butter, diced

1/3 cup(s) sugar

3/4 teaspoon(s) ground cinnamon

1 tablespoon(s) cornstarch

pastry for double-crust pie

milk

Directions:

1. • 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 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.
2. • Place apples in a bowl; sprinkle with lemon juice. Add butter. Combine sugar, cinnamon and cornstarch; mix with apples and set aside.
3. • Divide pastry into eight portions; roll each into a 5-in. 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 on top.
4. • Place on greased baking sheets. Chill 15 minutes. Brush with milk. Bake at 400° for 35 minutes. Serve warm with custard.

By RecipeOfHealth.com