Author : Cosmo

Apple turnovers are simple to make. The biggest decision you have to make is how to do the pastry crust. Already-prepared frozen puff pastry will be the easiest to make, with plenty of buttery layers. A homemade butter crust will be flaky but not filled with puffy layers. If you make your own homemade puff pastry dough you’ll have a truly delicious pastry. Prep time: 20 minsCook time: 20 minsTotal time: 40 minsServings: 4 to 6 servings Ingredients: 1 large tart baking apple (such as Granny Smith), peeled, cored, cut into 1/4-inch dice 3 tablespoons dried currants 2 tablespoons chopped walnuts 1/4 cup sugar 1/4 teaspoon cinnamon 1/2 teaspoon cornstarch 1/4 cup applesauce 1/8 teaspoon vanilla 1 frozen puff pastry sheet, thawed, OR 2 pâte brisée doughs (enough for a double crust pie) 2 tablespoons butter, cut into bits 1 large egg, lightly beaten 1 teaspoon milk Directions: Get ready: Put oven rack in lower third of oven and pre-heat oven to 400°F. Butter a large baking sheet Make filling: In a medium bowl, mix together apples, currants, and walnuts with the sugar, cinnamon, and cornstarch, making sure the fruit and nuts are well coated. Mix in the apple sauce and vanilla. If using puff pastry: Unfold the thawed pastry sheet on a lightly floured surface. Depending on the size of your puff pastry sheet you are going to want to cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares. If using pie dough: Roll out your pie dough on a lightly floured surface to a 16×11 inch rectangle. Trim the edges to 15×10 inches and cut into six 5×5-inch squares. Add filling to pastry squares: Divide the apple mixture among the squares, leaving a 1-inch border. If you are using an already prepared puff pastry sheet, dot the mixture in each pastry with a little butter. (If you are using a butter pie dough, you can skip adding the extra butter.) Brush egg mixture on pastry edges: In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry. This will help the pastry seal. Fold and crimp, add steam vents: Fold each pastry into a triangle, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash. Cut 2 or 3 small steam vents in the top of each turnover. Bake: Place the pastries in the oven and bake at 400°F for 20 minutes, or until puffed and golden. Cool turnovers to warm before serving. Source: Simply Recipes

Skip out on the takeout with these air fryer crab rangoons! Wontons are made with cream cheese and crab and are super crispy. These are more easily prepared in an air fryer. Look for square wonton wrappers since they’re bigger and easier to crimp closed. You can also make these without the crab, plain cream cheese wontons are equally delicious. Here are a few tips before you start. Don’t overfill them: Do at max one tablespoon of filling per wonton. Any more and you’ll end up with exploded wontons while frying. Seal with water: Water works just as well as egg wash. Paint the edge before crimping the corners in the center. Press out the air: Try to get rid of as much air as possible when sealing. Too much air inside while frying will cause the wonton to burst open. Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Servings: 27 to 30 wontons Ingredients: 30 square wonton wrappers 8 ounces cream cheese, at room temperature 4 ounces lump crab meat or imitation crab 2 tablespoons minced scallions 2 teaspoons soy sauce Nonstick spray for air fryer For the dipping sauce: 1/4 cup soy sauce 1 tablespoon sesame oil 1 tablespoon rice wine vinegar Sesame seeds, for garnish Red pepper flakes, for garnish Directions: Make the filling: In a small bowl, stir together cream cheese, crab, scallion, and soy sauce. Mix well so the filling is a single consistency, and the crab is evenly distributed. Make the wontons: Working with one square wrapper at a time, add a 1/2 tablespoon of filling to the direct center of the wonton. Use your finger to paint the edges of the wonton with warm water, and then crimp the corners up to meet in the center, forming a dumpling. Use your fingers to press out as much air as you can along the edges as you seal the dumpling. Fry the wontons: Spray the air fryer basket with nonstick spray. Place as many wontons as possible, without touching, into the air fryer basket. You should be able to fit 7-8 wontons. Air fry the wontons at 350 ̊F for 6 minutes until they are crispy and golden brown. Serve the wontons: Let the wontons cool briefly, then serve with the dipping sauce. Cooked wontons don’t keep very well (they get soggy), so cook only as many as you intend to eat right away! Source: Simply Recipes

Dessert with a twist. Deep fried Ding Dongs adds an extra layer to the sweet treat. Be sure to sprinkle some powdered sugar on top for the final touch. Ingredients: Ding Dongs Pillsbury crescent dough Powdered sugar Non-stick cooking spray Directions: Cut Ding Dongs in half Wrap each piece in the Pillsbury crescent dough Coat air fryer pan with non-stick cooking spray Cook at 350 degrees F for 8 minutes. Sprinkle with powdered sugar

Need a new appetizer idea? Try crispy cauliflower, prepared right in your air fryer! Elevate the taste with spices, a little egg and a coating of breadcrumbs. Serve it with a side of blue cheese dip and a protein dish such as chicken or pork chops. Prep time: 5 minsCook time: 12 minsTotal time: 17 minsServings: 6 servings Ingredients: For the blue cheese dip: 1/4 cup Greek yogurt 1/4 cup mayonnaise 1/4 cup crumbled blue cheese Pinch of ground black pepper Dash of hot sauce For the cauliflower: 1 head cauliflower 1 teaspoon kosher salt 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 2 large eggs + 1/4 cup water 1 cup breadcrumbs Nonstick spray, for air fryer Directions: Make the blue cheese dip: Stir together ingredients in a medium bowl. Keep in fridge until needed. Prepare the cauliflower: Cut the cauliflower into florets. It’s okay to have a few different sizes, but try to make sure there are no florets bigger than about 1 1/2 inches. Bread the cauliflower: In a medium bowl toss florets with salt, chili powder, and garlic powder. In a separate small bowl, add eggs and water and whisk together. Add the egg mixture to the bowl with the cauliflower and toss to coat. Once the cauliflower is coated with the egg mixture, toss with breadcrumbs and coat well. Air-fry the cauliflower: Spray the basket of an air fryer with nonstick spray and place as many cauliflower florets in the basket as will fit in a single layer. Return the basket to the fryer and cook at 350 ̊F for 7 minutes. Then flip the florets and fry for another 7 minutes.Repeat until all cauliflower is done. Serve: Serve cauliflower immediately once all batches are done, or serve on a rolling basis as the batches come out of the fryer. Cauliflower is best right out of the fryer! Serve with the blue cheese dip as an appetizer or side dish. Source: Simply Recipes

Indulge in some air fried twinkies in your air fryer. The twinkies are left delicious and sweet. Be sure to sprinkle some powdered sugar on top for the final touch. Ingredients: Twinkies Pillsbury crescent dough Powdered sugar Non-stick cooking spray Directions: Chop a twinkie into small pieces. Wrap each piece in the Pillsbury crescent dough. Coat air fryer pan with non-stick cooking spray and load the twinkies. Cook at 350 degrees F for 8 minutes. Sprinkle with powdered sugar.