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Warm Apple Cider Soup with
Crispy Apple Turnovers



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 Apple Cider
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Hendershot, Ray
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David Brega
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Warm Apple Cider Soup with
Crispy Apple Turnovers

Charlie Trotter Cooks at Home
Charlie Trotter Cooks at Home

by Charlie Trotter, 2000, Ten Speed Press

serves 6

6 cups apple cider
1 cinnamon stick
1/2 cup granulated sugar
3 tablespoons freshly squeezed lemon juice
1 tablespoon orange zest
2 whole allspice berries

1 cup peeled, cored and diced Granny Smith apple
2 tablespoons freshly squeezed lemon juice
1/4 cup flour
1/4 teaspoon ground cinnamon

3 sheets filo dough
6 tablespoons unsalted butter, melted
4 tablespoons confectioners’ sugar

To make the soup:  Cook all of the ingredients in a large saucepan over medium heat for 30 minutes, or until reduced by half. Strain through a
fine-mesh sieve and set aside. Warm before serving.
To prepare the filling:
  Place the apples in a small bowl and toss with
the lemon juice until well coated.  Drain the excess lemon juice, add
the flour and cinnamon, and toss.
To make the turnovers:
  Preheat the oven to 350 degrees F. Lay a
sheet of filo out, brush with 2 tablespoons of the melted butter, and
sprinkle with 2 tablespoons of the confectioners’ sugar. Top with a
sheet of filo and repeat the process. Place the last sheet of filo on the
stack and brush with the remaining butter. Cut the filo lengthwise into
six 3-inch-wide strips. Turn the strips over so the buttered side is
facing down, and place a spoonful of the filling mixture at the end
of 1 strip. Fold over a bottom corner diagonally to form a triangle.
(The bottom edge should align with the side edge.) Continue folding
the triangle in alternating directions to the end of the strip. Repeat the
process with the remaining strips. Place on a baking sheet and bake
for 15 to 20 minutes, or until golden brown.
Place a warm apple turnover in the center of each bowl and pour
the warm soup around the turnover.

Insights:  Filo is a dough rolled paper-thin.  When you open a package of filo
sheets, unroll them and immediately cover with a damp paper towel to prevent
them from drying out. Each time you take a sheet, cover the remainder promptly.
Filo dough is available in the freezer section of most grocery stores. It is also
spelled “fillo” or “phyllo”, so don’t be confused, they are all the same.

More from Chef Charlie Trotter!

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