Apple pie parcels recipe
- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Apple pies and tarts
Delicious, yet so easy to make. Anyone can make these apple turnovers!
661 people made this
- 2 tablespoons lemon juice
- 1L water
- 4 Granny Smith apples - peeled, cored and sliced
- 2 tablespoons butter
- 200g dark brown soft sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornflour
- 1 tablespoon water
- 1 packet puff pastry
- 125g icing sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
MethodPrep:30min ›Cook:25min ›Ready in:55min
- Combine the lemon and 1L water in a large bowl. Place the sliced apples in the water to keep them from browning.
- Melt butter in a large frying pan over medium heat. Drain water from apples, and place them into the hot pan. Cook and stir for about 2 minutes. Add brown sugar and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornflour and 1 tablespoon water. Pour into the pan, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
- Preheat the oven to 200 C / Gas 6.
- Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the centre of each square. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking tray, leaving about 2cm between them.
- Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
- To make the glaze, mix together the icing sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.
Reviews & ratingsAverage global rating:(717)
Reviews in English (536)
these parcels are really tasty and worth the effort trully scrumptious !!-01 Feb 2014
i would like to see what it looked like but there was too many nicholas cages on my screen-28 Apr 2017
Thanks to frozen puff pastry, these are quick and simple with great results. No need to bother with soaking the apples in lemon amd water. Also, I just mixed the cornstarch in with the brown sugar mixture, with no additional water, and cooked the apples until tender and the juices had thickened, then added a little vanilla. After filling and closing the turnovers, I secured the edges by pressing them with a fork, and slit a steam vent in the top. A fantastic bakery-style dessert just doesn't get any easier than this!-08 Apr 2008
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These are so easy and quick, because there is no peeling of apples, no coring or chopping, so you can have your pie and eat it too. The filling is a mixture of apple sauce mixed with spices, dried fruit and nuts, then wrapped in filo, perfect enough to fit in the palm of your hand and in your mouth, in a bite, or two. They freeze well, so when you need pie, be it for yourself or for guests, you&rsquore always one step ahead.
- Baking apples
- Brown sugar
- Filo dough
- Unsalted butter
2 hours before you begin, take your filo dough out of the freezer and let it defrost. You can also let it defrost overnight in the refrigerator, if you prefer.
Preheat your oven to 325 degrees F. Cut the cored, peeled apples into very thin slices.
Place the slices in a mixing bowl along with the brown sugar, vanilla, ½ tsp of cinnamon, and salt. Toss all ingredients with a spoon till the apple slices are evenly coated. Let them macerate for a few minutes so the apples become juicy and the sugar begins to dissolve.
Lightly dampen a kitchen towel (don&rsquot soak it!), and keep it with you as you work with the filo dough. Unroll your dough. Filo sheets come in different sizes, so you may need to cut your sheets to size get the size you need. For each boureka, you want to create a double layer of filo dough that is about 4 inches wide and 14 inches long.
Folding a smaller filo sheet (8×14) in half lengthwise is the easiest way to form this double layer.
If your filo sheets are larger, use scissors to cut the sheet in half lengthwise to make two rectangular pieces.
Then, fold each piece in half lengthwise to create the double layer of filo you need.
Keep the unused filo sheets under the damp towel as you work to keep them from drying out. Filo is very delicate and prone to ripping, so if you&rsquove never worked with it before, be patient&hellip rips will happen. It takes some time to get a feel for it.
Use a pastry brush to pain a thin layer of melted butter onto the surface of the double layer filo rectangle.
Place a few slices of the apple filling in the lower left corner of the filo rectangle, following the left edge of the filo and fanning downward in a triangular shape.
Fold the lower left corner of the rectangle up and over the apple filling to form a triangle of dough.
Take the upper left and corner and fold it up and over, maintaining the triangular shape.
Continue folding the filo in the same way you would fold a flag, till the entire strip is used up and a neat triangle pastry is formed.
Place the folded boureka on an ungreased baking sheet.
Repeat process until all the filling is used up. You should end up with around 14-15 bourekas. You may need two baking sheets to fit all of the bourekas.
Brush each boureka with another thin layer of melted butter. Don&rsquot brush it on too heavy, or the bourekas will become very greasy. Just a light layer will do it.
In a small bowl, mix together 2 tbsp of sugar and ½ tsp of cinnamon. Sprinkle the cinnamon sugar over the top of the buttered bourekas.
Place the bourekas on the middle rack of your preheated oven. Let them bake for 20-25 minutes till filo turns golden brown and the filling begins to bubble out in places. Serve warm.
Start this recipe the night before by soaking the raisins in the cider.
The next day, start the pastry, and to do this sift the flour with the pinch of salt into a large bowl, holding the sieve high. Add the lard and butter and, using your fingertips, lightly rub the fat into the flour, lifting the mixture up to give it a good airing. When the mixture is crumbly, add about a tablespoon of cold water. Start mixing the pastry with a knife, then finish off with your hands, adding a little more water, till you have a smooth dough that leaves the bowl clean. Now pop it in a polythene bag and chill for 30 minutes.
Meanwhile, pre-heat the oven to gas mark 6, 400°F (200°C).
Remove the pastry from the fridge, then divide it into 4 pieces. Dust your work surface lightly with flour, then roll each into a length about 10 x 5 inches (25.5 x 13 cm) and trim each piece into two 5 inch (13 cm) squares. Working with 2 squares at a time, scatter a teaspoon of semolina over each pastry square, then mix both varieties of apple together and add 2 tablespoons of chopped apples, 2 cloves, 2 level teaspoons of sugar and some drained raisins to each square. Now brush the edges of each square with some of the beaten egg white, then loosely fold the corners over.
Then, using a fish slice to help you, lift each parcel into the tin, tucking them neatly into the corners, and repeat with the remaining squares so that they all fit snugly in the tin. If you have any fruit left over, carefully lift the corners of each parcel and add some more apples and raisins.
Now either leave the parcels open or squeeze the pastry corners together a little more. Next brush the pastry with the remaining beaten egg white and scatter the rest of the sugar over, along with the extra teaspoon of sugar. Bake in the oven on the shelf just above centre for 50 minutes, then serve warm with cream, ice cream or Traditional English Custard, and don't forget to warn your guests that there are a few whole cloves lurking.
Preheat the oven to 200ºC/400ºF/gas 6, 15 mins before baking the pie.
Peel and core the apples and then cut into thick slices and reserve. Mix together the sugar, grated orange rind, mixed spice and flour.
Place a third of the apple slices in the base of a 1.2 litre deep pie dish and sprinkle with half the sugar mixture, cover with half the remaining apples and sugar then arrange the rest of the apples on top. Pour the orange juice over.
Cut the butter into small pieces and dot over the apples.
Make up the pastry by mixing all of the ingredients together and kneading into a dough. Roll the pasty out to an oblong on a lightly floured surface about 4cm larger than the pie dish then cut out a 1.25cm strip. Dampen edges of pie dish with a little water then place the thin strip on the pie dish edge. Dampen the pastry edge then place the pastry lid in position. Press edges firmly together and using the back of a knife flake the edges together. If you like, any pastry trimming can be used to decorate the top.
Brush pastry with a little water and sprinkle with the caster sugar. Bake in a preheated oven for 15 mins then reduce oven temperature to 180ºC/350ºF/gas 4 and continue to cook for 30 mins or until the pastry is golden brown.
The pie can be sprinkled with a little more sugar after baking, if you like. Serve warm with cream, custard or ice cream.
Find the most delicious recipes here
APPLES: Granny Smith apples are preferred. In a pinch any TART apple will do. If using sweet apples mix the sliced apples with about 1 tablespoon of lemon juice. If this step is skipped, using sweet apples without the lemon juice will result in a pie that maybe too sweet for some tastes.
This pie is constructed in 3 layers of apples, sugar, flour, cinnamon and other ingredients:
Line 9-inch pie pan with pastry.
Layer 1: Place a third of the apples in pie shell, sprinkle with 1/3 cup sugar, 1 tablespoon flour and 1/2 teaspoon of cinnamon.
Layer 2: Place another layer of apples in pie pan, sprinkle with 1/3 cup sugar, 1 tablespoon flour, 1/2 teaspoon of cinnamon and dash of nutmeg.
Layer 3: Place final third of applies in pie pan, sprinkle with 1/3 cup sugar, 1 tablespoon flour, 1/2 teaspoon of cinnamon, pats of butter, lemon juice and pinch of salt.
Place top of crust on apple filling, crimp edges and cut slits in crust to allow steam to escape.
Bake in 400 degree oven for 50 minutes or until bubbly in the center.
|For the cream:|
|1.2 litres||double cream|
|120g||ground rice or rice flour|
|1||orange, zest only (save the juice for the syrup)|
|For the filo casing:|
|270g||pack of filo pastry|
|100g||ghee or butter, melted|
|For the syrup:|
|juice of 1 orange, adding extra water to make up to 200ml|
|1 tsp||orange blossom water|
|3||cardamom pods, seeds removed and crushed|
|A small pinch of||saffron strands|
|50g||pistachios, finely chopped|
Baked Apple Pie Wontons with Caramel Dipping Sauce
I know I’ve been a bit heavy on the desserts here lately. I have an excuse though. Not a good one, but an excuse nonetheless.
I’ve been working really hard on my holiday desserts for my magazine column. Seriously, really hard. You’ll start to see the results soon, but stay tuned, because there’s a second feature of mine coming up after the first!
Anyway, baking up a holiday storm for weeks on end doesn’t leave all that much room for cooking. Hence, no real food recipes. I do have some new ones coming up soon though, so stay tuned.
In the meantime, I figured it’s a good time to share my delicious Apple Pie Wontons from last year’s magazine column. These delicious little parcels of apple-y, cinnamon-y goodness are so good, you will not miss the frying! Best of all, you can make the in advance and freeze them!
Get started on your fall baking with these lovely desserts!
Baked Apple Pie Wonton s
By Miriam Pascal, OvertimeCook.Com
Originally printed in my column in Ami Magazine
3 dozen small square wonton wrappers
½ teaspoon cinnamon, optional
1 ½ teaspoons sugar, optional
Shred the apples (use the larger setting, so you maintain some texture) and place in a mixing bowl. Toss immediately with the lemon juice. Add the brown sugar, cinnamon and nutmeg. Stir to combine. Set this mixture aside for about 15-20 minutes to allow the juices to run from it.
Drain the juice from the mixture, then add the corn starch and toss to evenly coat it.
Preheat oven to 400 degrees. Grease a mini muffin pan well, by brushing oil (don’t use spray) liberally on the inside of each cup. Do not skimp, as the oil gives the wontons a fried texture, even in the oven. Set aside.
Place about a teaspoon of the apple mixture in the center of a wonton wrapper, then bring the edges all together and pinch them sealed, creating a sack shape. If the wonton wrappers are dry and don’t seal nicely, brush the corners with a bit of oil or water before forming the wonton.
Place each wonton in a cup of the prepared pan. Spray the tops of the wontons well with oil spray.
Bake wontons at 400 degrees for 15 minutes, until the outsides are crispy.
Optional: Combine the cinnamon and sugar in a small bowl. As soon as the wontons come out of the oven, spray the tops again with spray oil, and sprinkle the mixture over the wontons.
Serve warm, with caramel sauce (recipe follows).
Easy Caramel Sauce
¼ cup pareve/cool whip or heavy cream
In a small pot, over medium heat, combine the brown sugar, corn syrup and margarine. Stir until the margarine is melted. When the mixture starts to bubble slightly around the edges (don‘t let it boil too much, or the sugar may burn), add the cool whip/cream and whisk until combined.
Note: the hotter the sauce is, the thinner it will be. For serving, it is best at room temperature, where it will be at the right consistency to drizzle for an elegant presentation. If you prefer to serve it warm, you may need to serve it in a bowl.
Thanks for stopping by! I have some really exciting holiday recipes coming your way soon, so don’t forget to pop back over and check them out! -Miriam
- 2 cups flour
- 1 cup packed light-brown sugar
- 2 teaspoons cinnamon
- 1/2 pound (2 sticks) cold unsalted butter, cut into 8 pieces
- 5 pounds (about 12) tart apples, such as Granny Smith
- 2 tablespoons fresh lemon juice
In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in butter until the mixture forms pea-size pieces. Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.
Preheat oven to 350 degrees. Peel apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss apple slices with remaining teaspoon cinnamon and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle remaining crumb mixture on top.
Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve at room temperature.
- Handmade Pastry
- 3 tablespoons all-purpose flour, plus more for dusting
- 3 pounds apples such as Rome, Cortland, or Granny Smith, or a combination, peeled, cored, and cut into 3/4-inch wedges (about 8 cups)
- 1/2 cup sugar, plus more for sprinkling
- 1/2 to 3/4 teaspoon ground spices (combination of cinnamon, ginger, allspice, nutmeg, and clove)
- 1 tablespoon freshly squeezed lemon juice (or orange juice)
- 1 teaspoon grated lemon zest (or orange zest), optional
- Pinch of salt
- 2 tablespoons unsalted butter, cut into pieces
- 2 tablespoons heavy cream
Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that's 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.
Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.