 |
 |
 |
 |
|
|
White House Apple Cherry Turnovers (Serves 12) 1 ½ Cups White House Cinnamon Applesauce ½ Cup White House Apple Butter 2 Tablespoons cornstarch 2/3 Cup dried cherries ¼ Teaspoon ground cloves 1 Tablespoon butter 6 Tablespoons sugar 1 ½ Teaspoons cinnamon 1 Box (17.3 ounces or two 9-by 9-inch sheets) frozen puff pastry, thawed Adjust oven racks to highest and lower-middle positions; heat oven to 425 degrees. HEAT applesauce, apple butter, cornstarch, cherries, and cloves in a small saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly; stir in butter and cool to room temperature. MIX sugar and cinnamon in a small bowl. Roll first sheet of puff pastry to a 10- by 15-inch rectangle. Sprinkle generously with cinnamon sugar and cut into six equal parts. Working one square at a time, spoon 3 tablespoons of filling in the center of each square. BRUSH two edges of the dough with water, then fold dough in half diagonally to form a turnover. Using fork tines, crimp to seal. PLACE turnovers on a parchment-lined cookie sheet, about 2 inches apart. Snip a small slit in the top of each turnover. BRUSH dough tops with water and sprinkle with cinnamon sugar. Repeat with remaining pastry, filling and sugar. BAKE one sheet at a time until puffed and golden brown, about 15 minutes. Place other cookie sheet in oven and bake. Cool briefly and serve. ICING DRIZZLE FOR APPLE CHERRY TURNOVERS 1 cup confectioner’s sugar 4 teaspoons milk In a sandwich size self-sealing bag add sugar and milk. Squeeze bag together to mix thoroughly. Snip off ¼-inch from one corner of bag; squeeze bag and drizzle icing over turnovers. | |
>> return to recipes | |
 | |
