Lemon Cream Turnovers Recipe (2024)

FAQs

Does lemon curdle whipping cream? ›

Lemon curd won't curdle your cream but will give you a fresh lemon taste, especially if you use my favorite lemon curd recipe.

What is a Turnover? Turnovers are made by filling pastry dough (usually puff pastry) with a sweet or savory filling, sealing the edges and baking. It becomes a portable dessert (like a hand pie), or a type of baked sandwich with a savory filling. Biting into an apple-filled pastry on the go is a real treat.

REHEATING AND FREEZING

The best way to reheat your apple turnovers is in the oven OR the air fryer. I recommend 350 degrees for about 5 minutes. If you want to make the turnovers ahead of time and freeze, assemble them as mentioned above and cover with plastic wrap. Store in a freezer safe container and freeze.

Adding lemon juice to heavy cream is a common method for making lemon whipped cream and other lemon-flavored desserts. However, adding lemon juice to heavy cream can also cause the cream to curdle, making it nearly impossible to complete your recipe.

Try cooking the lemon juice a little longer before adding the cream. This works for me, and I think it reduces the acidity and makes it less likely to curdle the cream. This is what I do when I make my favorite lemon cream sauce and it has definitely improved it.

To keep the turnovers from getting soggy you must use cornstarch in the filling mixture, seal the pastry with egg wash, chill them before baking, and bake them long enough in the oven.

MADE FROM: WHOLE WHEAT FLOUR, WATER, SUNFLOWER, PUMPKIN AND BROWN FLAX SEEDS, SUGAR, WHEAT GLUTEN, YEAST, HONEY, SOYBEAN OIL, CONTAINS 2% OR LESS OF: MILLET, SALT, QUINOA, CHIA SEEDS, FLAXSEED, CALCIUM PROPIONATE AND SORBIC ACID TO EXTEND FRESHNESS, MONOGLYCERIDES, DATEM, WHEY, SOY LECITHIN. CONTAINS: WHEAT, MILK, SOY.

Similar to an American turnover but far more versatile, an empanada is a fried or baked pastry shaped like a crescent moon. Once the bread has been made with flour dough or corn flour dough, it's then stuffed with myriad fillings depending on the occasion and your taste.

It's also important to let the pie cool for at least 4 hours before slicing and serving. Solution if it's too late: If the pie hasn't been out of the oven for too long, you can put it back in the oven. Cover the pie with foil and bake it at 425°F, checking after 15 minutes.

And remember, apple pies are very versatile as they can be enjoyed both hot and cold, they're equally good either way! Buy your Apple Pie with Cheddar Cheese Crust today.

Can you eat apple turnovers cold? ›

Do you eat Apple Turnovers Hot or Cold? These apple turnovers are eaten cold because of the cream filling. You can eat them without the cream warm from the oven. I like also serving these with a scoop of vanilla ice cream.

Lemon juice can curdle cream, I have never had that happen to me as I add it right at the end with the pasta. Also it shouldn't happen if your cream is neither too hot or too cold. That is why a gentle simmer on a low heat is key!

Avoid Strong Acids

If your sauce or soup contains an acidic ingredient like wine, tomatoes, or lemon juice, the milk is more likely to curdle. To counteract the effect of the acid, you can use a starch along with the acid.

Acidic ingredients like lemon juice, vinegar, tomatoes, or even wine can cause your milk to curdle. Prevent this reaction by reducing your acids first before adding dairy. Remember this tip when making creamy adobo, tomato soup, or a citrusy cream-based pasta.

Have you ever seen what happens when you mix lemon juice with fresh milk or half and half? It curdles quite quickly. Both coffee and milk are acidic, milk becoming more acidic as it ages because the existing lactic acid increases.