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Apple Turnovers with Custard

Total Time

Prep: 35 min. + chilling Bake: 35 min.

Makes

8 servings

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
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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.

Nutrition Facts

1 each: 436 calories, 21g fat (10g saturated fat), 106mg cholesterol, 262mg sodium, 57g carbohydrate (28g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • catlovesbooks
    Jun 10, 2012

    the turnovers were meh, I found them to be lacking in flavor

  • Monarchsmomma
    Sep 21, 2008

    No comment left

  • house frow
    Oct 2, 2007

    No comment left