Now that fall is among us, I wanted to post another Apple Recipe. (see Mile High Apple Pie for last years http://wp.me/p123f3-g )
For as long as I can remember once a year my family and friends pack up some cold cuts and drinks and head to upstate NY and go Apple Picking. We usually go late September/Early October. We park the car and pile out with our bags and start walking threw the orchard. We of course need to sample some of the apples along the way. I have fond memories of being lifted up to reach apples, and watching my friend climb a tree and ripping her jeans right down the middle. Apple cider, cake donughts and apple butter were purchased as well before making the trek back home. Usually within the first week we had at least one pie done. Then another, and another till there were no apples left.
Once I was old enough to start baking I started trying new recipes. One of them was apple turnovers. I have made them with pie dough, but i love the texture of using Filo for these pockets of goodness. I hope you will enjoy this as much as my family and I have.
Please make sure to read my previous blog on Filo Dough before starting this recipe.
As for the apples, you can use several varieties of apples in one batch. I like a green and a red so you get sweet and tart apples. I prefer Granny Smith and Gala's myself.
What you need:
Large Skillet to cook apples
Water
1 dozen Apples (You can mix green and red)
Granulated White Sugar
Brown Sugar
Cornstarch
Cinnamin
Nutmed
Ginger
Butter
Lemon Juice
Large Bowl
Apple Peeler and Corer
1 stick butter plus 3 tbsp
Filo Dough
Oats or Panko plain breadcrumb
Plastic wrap
Damp paper towel
Cookie Sheet
Powdered Sugar (Optional)
Caramel (Optional)
How to:
Peel, core and slice apples. Place in a bowl with cool water and some lemon juice (this will help the apples from oxidizing and turning brown).
Once done take the skillet and turn stove to Med/High heat.
Add 3 tbsp butter and let melt. Add apples but save 1/2 cup of the water with lemon juice and set aside.
Add 1 tablespoon cornstach
Add cinnamon, sugars, ginger and nutmeg and stir. There are no measurements for these as you will need to taste as you go. If the apples are very tart you may want to add less sugar. If you don't like ginger leave it out. Again, this is your creation so make it how you like it.
If the pan gets dry add the reserved lemon water. The cornstarch will act as a thickener and will give you that nice thick juice and will not make the pastry overly soggy. I use it in my pies as well for the same reason.
Once tender shut off the apples and get ready to prepare the Filo.
Melt a stick of butter in the microwave.
Remove the defrosted Filo Dough and put the plastic wrap and damp paper towel over it. On a flat surface covered with plastic wrap or a cutting board take the first sheet of Filo and brush the melted butter over it, make sure to get the edges. Sprinkle about a teaspoon of oats over the sheet and then add a second layer of dough. Repeat about 5 times.
Once you have the layers completed place the apple filling on the dough. You want to place it a few inches away from the edge and not all the way across.
Carefully lift the corner closest to you and fold over diagonally.
Fold over the other corner
Flip over the pastry and continue to make a triangle.
Brush seam with butter to seal. Put on baking sheet
Cook in the oven at 350 degrees F for about 25-30 minutes, until golden brown
Dust with powdered sugar and caramel if desired.
Enjoy!
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Food for Thought