Make our Mimi’s Cafe French Apple Turnover Recipe at home for your family. With our Secret Restaurant Recipe your Apple Turnovers will taste just like Mimi’s Cafe.
Photo by Robin Lee
Mimi’s Cafe French Apple Turnover
Restaurants are often kind enough to share their recipes so that fans can enjoy their favorite dishes at home. Alton has spent hours tracking down these recipes. This dessert was a menu special for a limited time. We are proud that we can help the restaurants share this recipe with a whole new generation of fans.
Mimi’s Cafe French Apple Turnover Recipe from 2014 is a Straight-From-the-Restaurant Recipe.
Mimi’s Cafe French Apple Turnover Recipe
- 2 Granny Smith Apples peeled, cored and cut into 1-inch pieces
- 2 Golden Delicious Apples peeled, cored and cut into 1-inch
- 1/2 cup Dark Brown Sugar
- 2 tablespoons All-Purpose Flour
- 1/4 cup Water
- 1 teaspoon fresh Lemon Zest
- 1 teaspoon freshly squeezed Lemon Juice
Pastry and Serving
- One 14-ounce package All-Butter Frozen Puff Pastry thawed
- 1 Egg beaten to blend, for glaze
- 1 tablespoon water
- Superfine Sugar optional, for dusting
- Vanilla ice cream for serving
- Place prepared apple cubes in medium bowl.
- Add water, brown sugar, flour, lemon zest and lemon juice.
- Toss ingredients until apples are coated.
- Set aside and let mixture sit while preparing pastry.
- Roll out pastry on lightly floured surface to 15-inch square.
- Cut puff pastry into 12 squares.
- Whisk together egg and water. Brush edges of puff pastry with egg mixture.
Fill and Form
- Place 1 generous tablespoon filling in center of each of 12 squares (reserve remaining square for another use).
- Fold half of pastry square over filling, forming triangle. Press and pinch pastry edges with fingertips to seal tightly.
- Using a thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape.
- Lightly brush pastry with beaten egg.
- Sprinkle lightly with superfine sugar, if desired.
- Repeat with remaining squares.
- Place triangles on baking sheets lined with parchment paper. Refrigerate until firm, about 30 minutes
- After dough is well-chilled, preheat oven to 400°F.
- Bake turnovers until beginning to color, about 15 minutes.
- Reverse baking sheets from top to bottom.
- Reduce oven temperature to 350°F. Continue baking until turnovers are firm and golden, 10 to 15 minutes longer.
- Filling will be extremely hot - Cool at least 15 minutes before serving.
- Serve warm with vanilla ice cream.
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The Pie and Pastry Bible
More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries.
Pies and tarts include sweet (e.g., Fig Tart with Mascarpone Cream) and savory (e.g., Deep Dish Chicken Pot Pies; Roasted Red Pepper and Poblano Quiche). The pastry section includes classic French puff pastry, Danish pastry, phyllo and strudel doughs among others.
Photo of Apple Turnover is by Robin Lee and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Robin. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe courtesy of Mimi’s Cafe and the Orlando Sentinel 2014 – adapted for this post. Additional Information Courtesy of Wikipedia and is used by permission.
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