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Apple Turnovers with Custard

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

8 ServingsPrep: 35 min. + chilling Bake: 35 min.

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

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.
Place apples in a bowl; sprinkle with lemon juice. Add butter.
Combine sugar, cinnamon and cornstarch; mix with apples and set

2 of 2

Apple Turnovers with Custard (continued)

Directions (continued)

aside.
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.
Place on greased baking sheets. Chill 15 minutes. Brush with milk.
Bake at 400° for 35 minutes. Serve warm with custard. Yield: 8
servings.

Nutrition Facts: 1 serving (1 each) equals 436 calories, 21 g fat (10 g saturated fat), 106 mg cholesterol, 262 mg sodium, 57 g carbohydrate, 1 g fiber, 5 g protein.