Maple syrup and maple-flavoured whisky liqueur bring a touch of Canada to this holiday classic. Individual turnovers make for easy entertaining. Freeze the unbaked turnovers and bake them straight from the freezer. If maple-flavoured whisky is unavailable, you can substitute brandy.
- Portion size 32 servings
- Credits : Canadian Living: Holiday 2012
MethodIn saucepan, combine apple, raisins, currants, liqueur, maple syrup, butter, lemon zest, lemon juice, cloves, allspice, cinnamon, nutmeg, salt and 1/3 cup water; bring to boil over medium-high heat.
Reduce heat and simmer, uncovered and stirring occasionally, until thickened and almost no liquid remains, about 25 minutes. Transfer to bowl; let cool. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
In small bowl, whisk egg with 2 tsp water for egg wash; set aside.
On lightly floured surface and using 1 sheet of the pastry at a time, cut into 16 squares.
Lightly brush edges of each square with egg wash; place rounded 1 tsp mincemeat filling on centre of each.
With floured fingers, fold 1 corner over to opposing corner to make triangle; press cut edges with floured fork to seal. Place on parchment paper–lined baking sheet. Repeat with remaining ingredients.
Brush tops of turnovers with egg wash. Using tip of sharp knife, cut 2 slits in top of each for vents. Refrigerate for 30 minutes. (Make-ahead: Freeze on baking sheets. Layer between waxed paper in airtight container and freeze for up to 2 weeks; bake frozen for 3 to 4 minutes longer.)
Bake, 1 sheet at a time, in centre of 425ºF (220ºC) oven, until puffed and golden, 15 to 18 minutes. Transfer to rack; let cool.
Glaze: Whisk together icing sugar, maple syrup and water until smooth; drizzle over cooled turnovers. Let stand until set, about 15 minutes.
Nutritional facts Per turnover: about
- Fibre 1 g
- Sodium 48 mg
- Sugars 8 g
- Protein 1 g
- Calories 99.0
- Total fat 4 g
- Potassium 42 mg
- Cholesterol 13 mg
- Saturated fat 2 g
- Total carbohydrate 14 g
- Iron 4.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 2.0