Apple Turnovers with Caramel Sauce and Ice Cream

Name: Apple Turnovers with Caramel Sauce and Ice Cream
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams apples, combination Granny Smith and Golden Delicious apples; 1 egg, beaten, for glaze; 298 milliliters heavy cream; 1 teaspoons fresh lemon juice; 14 to16-ounce) package all-butter frozen puff pastry (1 or 2 sheets, depending on brand), thawed; 300 grams sugar; 3 Tbsps sugar; 8 servings Superfine sugar, optional; 8 servings Vanilla ice cream, for serving; 59 milliliters water; 79 milliliters water

Apple Turnovers with Caramel Sauce and Ice Cream might be a good recipe to expand your main course recipe box. This recipe makes 8 servings with 2886 calories, 36g of protein, and 185g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. Head to the store and pick up all-butter puff pastry, water, lemon juice, and a few other things to make it today. It is perfect for Summer. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. If you like this recipe, take a look at these similar recipes: apple pie ice cream with salted honey caramel sauce, Warm Apple Tart with Date Ice Cream and Red Wine-Caramel Sauce, and Apple and Caraway Tartlets with Cinnamon-Clove Ice Cream and Cider-Caramel Sauce.

Instructions

Filling: Peel, core, and cut the apples into 1-inch pieces (about 4 cups).

Ingredients you will need

Apple

Put the apples in a medium saucepan, and add the water, sugar, and lemon juice. Bring to a boil, over medium-high heat. stirring occasionally, until the sugar dissolves. Cover, then reduce the heat to medium-low and simmer until the apples are very tender, stirring frequently, about 12 minutes.

Ingredients you will need

Lemon Juice

Apple

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat. Gently mash the apples with fork or potato masher until the mixture is very soft, but still chunky. Cool completely. The filling can be made 2 days in advance. Cover and refrigerate.

Ingredients you will need

Apple

Potato

Equipment you will use

Potato Masher

Position 1 rack in the top third of the oven, and 1 rack in the bottom third, and preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Pastry: If using a 14-ounce package (1 sheet), roll out the pastry on a lightly floured surface to 15-inch square. If using a 16-ounce package (2 sheets), stack the pastry sheets together, and then roll them out on a lightly floured surface to a 15-inch square.

Ingredients you will need

Roll

Cut the pastry into 9 (5-inch) squares. Put 1 generous tablespoon of filling in the center of each of 8 squares, reserve the remaining square for another use). Lightly brush the edges of each square with beaten egg. Fold half of the pastry square over the filling, forming triangles. Press and pinch the pastry edges with fingertips to seal tightly. Lightly brush the pastry triangles with beaten egg, and sprinkle lightly with superfine sugar, if desired. Using a thin, sharp knife, make 3 small slits on top of each triangle to allow the steam to escape.

Ingredients you will need

Superfine Sugar

Egg

Equipment you will use

Knife

Put the triangles on the prepared baking sheets. Refrigerate until firm, about 15 minutes.

Equipment you will use

Baking Sheet

Bake the turnovers until they are beginning to color, about 15 minutes. Reverse the baking sheets from top to bottom. Reduce the oven temperature to 350 degrees F, and continue baking until the turnovers are firm and golden, 10 to 15 minutes longer. Cool at least 15 minutes before serving.

Equipment you will use

Baking Sheet

Oven

Serve warm or at room temperature with and Caramel Sauce and vanilla ice cream.

Ingredients you will need

Vanilla Ice Cream

Caramel Sauce

Over low heat, mix the water, and sugar in a medium heavy-bottomed saucepan. Cook until the sugar dissolves, about 5 to 10 minutes. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot!

Ingredients you will need

Chestnuts

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

Frying Pan

Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat, and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify.

Ingredients you will need

Caramel

Cream

Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.

Ingredients you will need

Caramel

Sauce

Equipment

Ingredients

Servings:

680grams

apples, combination Granny Smith and Golden Delicious apples 1

egg, beaten, for glaze 298milliliters

heavy cream 1teaspoons

fresh lemon juice 14

to16-ounce) package all-butter frozen puff pastry (1 or 2 sheets, depending on brand), thawed 300grams

sugar 3Tbsps

sugar 8servings

Superfine sugar, optional 8servings

Vanilla ice cream, for serving 59milliliters

water 79milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Turnover. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Louis Roederer Cristal Brut with a 4.6 out of 5 star rating seems like a good match. It costs about 299 dollars per bottle.

Louis Roederer Cristal Brut

Cristal, the jewel and tête de cuvée of Champagne Louis Roederer, was created in 1876 for the Tsar Alexander II of Russia. It remains faithful to its origin, inspired by elegance and purity. Cristal is produced with regimented standards of winemaking that require a rigorous selection of crus, vintages, grapes, and wine.Cristal is produced using only the finest vintages from crus guaranteed to originate from the Louis Roederer vineyard. All the exceptional characteristics of the 2002 vintage have literally been captured in this Cristal 2002, which is generous and lush, revealing perfect balance between concentration and finesse, freshness and vinosity, intensity and refinement. In three words: proud, rich and luxurious.Cristal 2002 is brilliant yellow with light amber highlights and has a beautiful mousse with fine cordon of persistent and regular bubbles. The nose is intense and delicate, revealing a clean and well-blended mixture of flavors of honey, cocoa, lightly toasted hazelnuts, candied citrus fruit. A savory explosion of ripe fruit on the attack, the wine reveals red fruit, white chocolate, caramel and Danish pastry, typical of Cristal. Its silky, concentrated texture relies on its intense, powerful and vinous structure, but maintains refinement. The palate builds up to attain a delicious sensation of well-blended harmony of flavors. A fresh finish with a hint of bitterness makes it almost crunchy.