Apple Turnovers With Custard
From blueeyes68ky 16 years agoIngredients
- Custard: shopping list
- 1/3 cup sugar shopping list
- 2 tablespoons cornstarch shopping list
- 2 cups milk or light cream shopping list
- 3 egg yolks, lightly beaten shopping list
- 1 tablespoon vanilla extract shopping list
- ===================================================== shopping list
- Turnovers: shopping list
- 4 medium baking apples, peeled and cut into 1/4-inch slices shopping list
- 1 tablespoon lemon juice shopping list
- 2 tablespoons butter or margarine, diced shopping list
- 1/3 cup sugar shopping list
- 3/4 teaspoon ground cinnamon shopping list
- 1 tablespoon cornstartch shopping list
- pastry for double-crust pie shopping list
- milk shopping list
How to make it
- Custard:
- 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.
- ====================================================
- Turnovers:
- Place apples in a bowl; sprinlke with lemon juice.
- Add butter.
- Combine sugar, cinnamon and corn-starch; 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.
- Crinp with tines of fork.
- Make steam vents in top.
- Place on greased baking sheets.
- Chill 15 minutes.
- Brush with milk.
- Bake at 400 degrees for 35 minutes. Serve warm with custard.
- Yield: 8 servings.
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