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Apple Foldovers

chef.tim.lee's picture
  Basic puff pastry 1
  Egg yolk 1
  Water 1 Teaspoon
  Sliced apples 6 Cup (96 tbs)
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Chopped pecans 3⁄4 Cup (12 tbs)
  Butter/Margarine 3 Tablespoon
  Lemon juice 1 1⁄2 Tablespoon
  Cornstarch 2 Teaspoon
  Powdered sugar 1 Cup (16 tbs)

Roll pastry into a 17- x 13-inch rectangle.
Cut pastry into 4-inch squares; place squares on ungreased baking sheets.
Combine egg yolk and water; brush edges of pastry with yolk mixture.
Fold each square of pastry into a triangle; press edges together with a fork.
Bake at 425° for 13 to 15 minutes or until puffed and golden brown.
Let fold over cool on a wire rack.
Combine apples, brown sugar, pecans, butter, lemon juice, and cornstarch in a medium saucepan, stirring until cornstarch dissolves; bring to a boil.
Reduce heat to low; cook, uncovered, about 10 minutes or until apples are tender.
Slice holdovers in half horizontally, not cutting completely through long side of pastry.
Spoon hot filling into fold over; sprinkle tops with powdered sugar.

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Apple Foldovers Recipe