Jennifer Chandler: Today I am going to make an Apple Turnover. First of all, I want to start out; I have got a nice warm pan. I am going to put a little bit of butter. I am now also going to add just a little bit of oil and that's just to keep my butter from burning, it just freezes the temperatures, so it doesn't burn. That melts, now I went ahead and I used Granny Smith apples. Usually when you are cooking apples you want to use nice tart apples because they keep their -- warm a lot longer, the other apples kind of get soft and fall apart, become mushy.
Nice hot pan, and I go ahead and I dice these all up, peeled. I am just going to soften them up and give them some nice flavor. Okay, I love more butter in there with them. I have some sugar, a little bit of cinnamon, a little bit of nutmeg; a nice little easy dessert. Alright, while these are cooking, what I have over here is a little filo dough, and these you can get in the grocery store in the freezer section where you can buy frozen pie crust and everything, and you want it to kind of thaw out.
It does dry out easily. So what I do is, we usually keep a nice wet towel, but I put a piece of plastic wrap so it doesn't make it soggy. And usually you want to just wrap it up in plastic wrap and keep it in the fridge, usually frozen, and then whenever you want to use it, pull it out from the fridge and let it thaw out. Okay, and they are nice really nice thin sheets, like paper thin. So you have this is kind of stick in. That's probably because they have got a little wet, it probably wasn't thawed out enough, so I am just going to give it away, usually you do waste some.
Now I want to add a little bit of salt to this to just bring out the sweetness and everything balances out with salt. You don't use a lot, but we use it in everything. I'll pull this apart. I am just going to lay it here. I have clarified butter. Now all I did to clarify this was I just took a stick of butter, unsalted regular butter, and I have put it in the microwave like -- actually I used two and then what happens is the heat makes the solids separate, and I first I took a spoon and I skimmed off the top layer, and then the residue fell to the bottom. So what I did is, I took a ladle and just kind of pulled out this nice clarified part, and then I have clarified butter.
And then I want to brush my dough. Now this -- it is so thin and you don't really need a whole lot right now, because I am just going to put a couple of sheets together. There we go, and this is going to make it that nice layered look. Let's put it right there, check and make sure my apples, oh yeah. Just make sure they are nice and soft, that's a nice flavor to it, and then I will let them cool down over here. And just you want to kind of get the air bubbles out, just smash it down.
What I am going to do is, go ahead and fold that into half. Now I have a nice thick piece. I got the butter that's separating all the edges, the sides. That way it will be nice and flaky, and I just want to make sure it is coated in the butter, because that way it doesn't dry out. So we'll just see what happens. So I am just going to go ahead and put a little in the middle, towards the end, kind of roll that up, kind of fold in my sides, and you can do any shape you want. You can get creative, play around. I am just going to make a little pouch from my sides in. There you go, yeah, nice little egg roll form, feel nice to make, have a little individual apple turnovers.
And then just go ahead and brush it with butter again. That way it bakes nice and easy, and I will make couple more. I just want to close the sides in here, so nothing falls out, and now I am going to go ahead and put a little bit of cinnamon and sugar together, and I will just sprinkle the top. Okay, now I already have my oven turned on to about 300. So I am just going to go ahead and throw these guys in there while I continue to make some more. Okay, that shouldn't take too long, just enough to crisp up, about 10 to 15 minutes.
And you can feel it, it just hards up a little, nice. Alright, and I have got a nice little plate here. Now just kind of go ahead and pull these over, plate them up. They are a little warm; I thought I was used to it. There you go. Now I have some ice cream that I am going to serve with it, and what I am going to do is, go ahead and make some nice little -- it's softened up, so I am going to go ahead and make a nice little canal out of this ice cream for presentation wise.
Basically I am just making a football, it's kind of fun to do. Nice bent corners, just take a little water, and that will smooth it out. They work fast now so that the heat from the apple turnover doesn't melt the ice cream. There you go, and then just take a little bit of our cinnamon sugar, sprinkle around the plate, make it look beautiful, and there you go, a little apple turnover with vanilla ice cream.
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