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Apple and Cranberry Turnover https://www.metro.ca/userfiles/image/recipes/chaussons-pommes-canneberges-10929 .jpg PT20M PT25M PT45M
Pre-heat the oven to 400°F.In a pot, mix the white sugar and potato starch. Add the apples, lemon juice, and Irresistibles cranberries. Mix thoroughly.Cook for about 15 minutes on medium, or until the apples are a bit soft. Then cool them completely.Roll out the phyllo and cut it into 8 equal squares.Scoop about 2 tablespoons of the apple mixture into the centre of each square.In a bowl, whisk the egg and brush it on 2 of the 4 pastry sides.Fold the turnovers into triangles.Use a fork to completely seal the sides of the turnover. Then make a small slit on the top of each turnover.Place on a baking sheet with enough space between them. Brush some of the egg on top of each turnover.Cook for 25 minutes or until the dough is golden.In a bowl, combine the icing sugar and milk until you get a smooth texture.Add the icing on top of the turnovers and enjoy.
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1 pkg store-bought phyllo pastry 1/2 cup white sugar 2 teaspoon potato starch 1 tablespoon lemon juice 4-5 apples peeled and thinly sliced 1/2 cup Irresistibles dried cranberries 1 eggs 1/4 cup icing sugar 1 tablespoon milk
Apple and Cranberry Turnover

Apple and Cranberry Turnover

Rate this recipe
1 Vote
4
Desserts
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

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Ingredients

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  • 1 pkg
    store-bought phyllo pastry
  • 1/2 cup
    white sugar
  • 2 teaspoon
    potato starch
  • 1 tablespoon
    lemon juice
  • 4-5
    apples peeled and thinly sliced
  • 1/2 cup
    Irresistibles dried cranberries
  • 1
    eggs
  • 1/4 cup
    icing sugar
  • 1 tablespoon
    milk
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Preparation

Pre-heat the oven to 400°F.

In a pot, mix the white sugar and potato starch. Add the apples, lemon juice, and Irresistibles cranberries. Mix thoroughly.

Cook for about 15 minutes on medium, or until the apples are a bit soft. Then cool them completely.

Roll out the phyllo and cut it into 8 equal squares.

Scoop about 2 tablespoons of the apple mixture into the centre of each square.

In a bowl, whisk the egg and brush it on 2 of the 4 pastry sides.

Fold the turnovers into triangles.

Use a fork to completely seal the sides of the turnover. Then make a small slit on the top of each turnover.

Place on a baking sheet with enough space between them. Brush some of the egg on top of each turnover.

Cook for 25 minutes or until the dough is golden.

In a bowl, combine the icing sugar and milk until you get a smooth texture.

Add the icing on top of the turnovers and enjoy.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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