Apple turnovers with custard

1 servings

Ingredients

Quantity Ingredient
⅓ cup Sugar
2 tablespoons Cornstarch
2 cups Milk -- or light cream
4 mediums Baking apples
Peeled and cut into 1/4-inch
Slices
1 tablespoon Lemon juice
2 tablespoons Butter or margarine --
Diced
3 eaches Egg yolks -- lightly beaten
1 tablespoon Vanilla extract
⅓ cup Sugar
¾ teaspoon Ground cinnamon
1 tablespoon Cornstarch
Pastry for double-crust pie
Milk

Directions

CUSTARD

TURNOVERS

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 vanilia. Cool slightly. Cover surface of custard with waxed paper; chill. Place apples in a bowl; sprinkle 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. Crimp with tines of fork. Make steam vents in top. Place on greased baking sheets. Chill 15 minutes. Brush with milk. Bake at 400 deg. for 35 minutes. Serve warm with custard.

Yield: 8 servings

Recipe By : Taste of Home

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