Apple Turnovers with Custard |
|
 |
Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
I'm almost finished writing my own cookbook. When I was working on the apple section, I knew I had to submit this recipe for the contest. With the flaky turnovers and rich sauce, it outshines every other apple recipe I make! -Leora Muellerleile, Turtle Lake, Wisconsin Ingredients:
custard: |
1/3 cup sugar |
2 tablespoons cornstarch |
2 cups milk or half-and-half cream |
3 egg yolks, lightly beaten |
1 tablespoon vanilla extract |
turnovers: |
4 medium baking apples, peeled and cut into 1/4-in slices |
1 tablespoon lemon juice |
2 tablespoons butter, diced |
1/3 cup sugar |
3/4 teaspoon ground cinnamon |
1 tablespoon 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. Yield: 8 servings.
|
|