ABOUT THE RECIPE:
Tortillas stand in for homemade crust here, making these mouthwatering Apple Turnovers easy to prepare. As a child I loved apple turnovers, and this recipe (surprisingly) truly mimics the taste of this childhood favorite . . . with a jazzy twist, of course!
Makes 6 servings
INGREDIENTS:
1 medium apple (any variety), peeled, cored, and diced
5 to 6 teaspoons maple syrup, divided
1/4 teaspoon ground cinnamon
6, six-inch whole-grain flour tortillas, use gluten-free if needed (see note)
Confectioners’ sugar, for dusting
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a medium rimmed baking sheet with unbleached parchment paper. Put the diced apple, 2 teaspoons maple syrup, and ground cinnamon in a small bowl and stir until evenly coated.
Put a tortilla on a large dinner plate. Brush each side of the tortilla with about 1/4 teaspoon (or more) of the maple syrup. (Use more maple syrup, if needed, to coat both sides of each tortilla with a thin layer of the maple syrup.) Spoon about one-sixth of the apple mixture into the center of the tortilla.
Fold the tortilla over the apple mixture and firmly press the outer edges of the tortilla together to form a tight seal. Decorate and further seal the edges of the turnover by pressing the tongs of a table fork firmly around the outer rim of the turnover. Repeat with the other 5 tortillas.
Put the turnovers on the lined baking sheet and bake for 20 to 25 minutes or until the edges of each turnover are golden and the apples are soft (see important note). Put the sheet on a wire rack. Let cool for a bout 10. minutes. Dust the top of the turnovers liberally with confectioners’ sugar. Cool 10 to 15 minutes and serve warm.
CHEF'S NOTE: You may use 8- or 9-inch tortillas for this recipe. If you do, use a large apple or 2 small apples for the filling.
CHEF'S NOTE: Check the turnovers after they have baked for 10 minutes. If any of the edges have become unsealed, remove the pan from the oven and reseal any loose edges of the turnovers with the tines of a table fork. Continue baking as directed.
Ingredients
Directions
ABOUT THE RECIPE:
Tortillas stand in for homemade crust here, making these mouthwatering Apple Turnovers easy to prepare. As a child I loved apple turnovers, and this recipe (surprisingly) truly mimics the taste of this childhood favorite . . . with a jazzy twist, of course!
Makes 6 servings
INGREDIENTS:
1 medium apple (any variety), peeled, cored, and diced
5 to 6 teaspoons maple syrup, divided
1/4 teaspoon ground cinnamon
6, six-inch whole-grain flour tortillas, use gluten-free if needed (see note)
Confectioners’ sugar, for dusting
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a medium rimmed baking sheet with unbleached parchment paper. Put the diced apple, 2 teaspoons maple syrup, and ground cinnamon in a small bowl and stir until evenly coated.
Put a tortilla on a large dinner plate. Brush each side of the tortilla with about 1/4 teaspoon (or more) of the maple syrup. (Use more maple syrup, if needed, to coat both sides of each tortilla with a thin layer of the maple syrup.) Spoon about one-sixth of the apple mixture into the center of the tortilla.
Fold the tortilla over the apple mixture and firmly press the outer edges of the tortilla together to form a tight seal. Decorate and further seal the edges of the turnover by pressing the tongs of a table fork firmly around the outer rim of the turnover. Repeat with the other 5 tortillas.
Put the turnovers on the lined baking sheet and bake for 20 to 25 minutes or until the edges of each turnover are golden and the apples are soft (see important note). Put the sheet on a wire rack. Let cool for a bout 10. minutes. Dust the top of the turnovers liberally with confectioners’ sugar. Cool 10 to 15 minutes and serve warm.
CHEF'S NOTE: You may use 8- or 9-inch tortillas for this recipe. If you do, use a large apple or 2 small apples for the filling.
CHEF'S NOTE: Check the turnovers after they have baked for 10 minutes. If any of the edges have become unsealed, remove the pan from the oven and reseal any loose edges of the turnovers with the tines of a table fork. Continue baking as directed.