Beth's Apple Cinnamon Turnover with Puff Pastry
#CookingChannel #EasyRecipes
Learn how to make an easy Apple turnover recipe from store-bought puff pastry. One of my favorite fall recipes. This is a great fall brunch idea or would also make a great treat for Christmas Morning Breakfast! Enjoy! xx
PRINT RECIPE HERE!
WATCH MORE FALL RECIPES
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ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party-planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Parmesan Garlic Squash Fries from Chef Devin Alexander
Devin Alexander’s new recipes were created with the American Diabetes Association with the goal of high flavor dishes that are also healthy. Try out these fries.
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Beth's Chocolate Raspberry Pavlova Recipe | ENTERTAINING WITH BETH
Learn how to make my Chocolate Raspberry Pavlova Recipe. A great Christmas dessert idea!
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MORE GREAT HOLIDAY RECIPES!
Chocolate Hazelnut Biscotti Brie
S'More Pie
Goat Cheese Tartelette Appetizers
Vegetarian Butternut Squash Soup
Caramel Apple Ice Cream Cups
Cheesey Chivey Cornbread
Pumpkin Bread
Baked Scallops Au Gratin
Fancy Ham & Cheese Pinwheels Scones
Roasted Potatoes
French Apple Tart
Apple Turnovers
Elegant French Toast
Profiteroles
Coffee Cake
Easy White Chocolate Mousse
Dad's Chewy Chocolottas
Lobster Thermidor
Beth's Easy Appetizers
Banana's Foster
Easy Almond Croissants
BETH’S CHOCOLATE RASPBERRY PAVLOVA RECIPE
Makes a 9 ½ inch pavlova
INGREDIENTS:
For Pavlova
4 egg whites
pinch of salt
1 cup (200 g) sugar
1 tbsp (15 ml) cornstarch
2 tsp (10 ml) vinegar
3 tbsp (45 ml) unsweetened cocoa powder
For Raspberry Sauce
12 oz (340 g) Raspberries
1 tbsp (15 ml) sugar
¼ cup (60 ml) water
For Whipped Cream:
2 cups (480 ml) heavy cream
1 tsp (5 ml) vanilla
2 tbsp (30 ml) powdered sugar
For garnish
½ cup (120 ml) raspberries
Dusting of powdered sugar
Fresh Mint Sprig
METHOD:
Preheat oven to 300F (150 C).
Line a baking sheet with parchment paper. Flip cake stand over and trace the size of the circle with a pencil on the parchment paper. Flip paper over. This will serve as a guideline for the size.
Whip egg whites until frothy, add salt and slowly add sugar while eggs whip. Once the whites begin to become stiff and glossy, add the cornstarch, vinegar and cocoa powder. Whip until combined and whites are stiff and glossy.
Turn onto parchment paper leaving a 2 inch border. Meringue will expand in the oven and meet the border once baked.
Bake 1 hour. Then turn off oven and leave door open 30 mins
Meanwhile combine the raspberries, sugar and water in a blender and puree. Place a sieve over a small bowl and pour raspberry ass mixture through a fine mesh sieve to catch the seeds. Work mixture through the sieve with a spoon.
Transfer meringue to your cake stand.
Make the whipped cream by placing the cream vanilla and powdered sugar in a mixer and whip until soft peaks forms.
Dollop whipped cream on top of meringue leaving a 2 inch (5 cm) border all around to expose the meringue. Drizzle raspberry sauce over whipped cream. Top with raspberries. Dust berries with powdered sugar and garnish with a sprig of mint.
Cut into slices and serve with the extra raspberry sauce on the side.
Beth Top Baking Essentials!
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RECIPES FEATURED IN THIS VIDEO:
Tomato Tart
Coconut Ice Cream Baskets
Coffee Crumb Cake
Raspberry Cheesecake
Chocolate Chip Cookies
Apricot Galette
Profiteroles
Lemon Poppy Seed Tea Cakes
Chocolate Cupcakes
Chocolate Caramel Bundt Cake
Apricot Almond Tartelettes
Foolproof Brownies
Almond Croissants
Apricot Almond Tartelettes
FAVORITE HOLIDAY RECIPES!
Baked Brie
S'More Pie
Goat Cheese Tartelette Appetizers
Pumpkin Bread
Baked Scallops Au Gratin
Fancy Ham & Cheese Pinwheels Scones
Roasted Potatoes
French Apple Tart
Apple Turnovers
Elegant French Toast
Profiteroles
Coffee Cake
Easy White Chocolate Mousse
Dad's Chewy Chocolottas
Lobster Thermidor
Beth's Easy Appetizers
Banana's Foster
Easy Almond Croissants
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Winner will be notified via email on or around November 17, 2014.