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
Total TimePrep: 35 min. + chilling Bake: 35 min.
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 2 cups milk or half-and-half cream
- 3 egg yolks, lightly beaten
- 1 tablespoon vanilla extract
- 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
- 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 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.
Nutrition Facts1 each: 436 calories, 21g fat (10g saturated fat), 106mg cholesterol, 262mg sodium, 57g carbohydrate (28g sugars, 1g fiber), 5g protein.
Originally published as Apple Turnovers with Custard in Taste of Home August/September 1994
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