Apple Turnovers with Custard
By GmaJan12
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
Details
Servings 8
Preparation
Step 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.
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.
Yield: 8 servings.
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