Cinnamon Apple Turnovers Recipe | Food Diaries | Zarnak Sidhwa | Dessert

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Cinnamon Apple Turnovers are little bundles of joy. These are unbelievably scrumptious and can not be said no to.

Click Here: to watch this Masala TV video to learn how to make Cinnamon Apple Turnovers,Creamy chipotle chicken and Chocolate Mousse Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 11 February 2020.

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Cinnamon apple turnovers:


Apples sliced 4
Cinnamon ground 1tsp
Brown sugar 2 tablespoons
Short crust pastry 1
Egg 1
Cream to serve
Combine apple, cinnamon and sugar in a bowl. Using a round cutter, cut rounds from short crust pastry. Spoon 1 tbsp apple mixture in the centre of 1 round. Fold pastry over to enclose filling. Using a fork, press edges to seal. A turnover mold can also be used for this purpose. Place on tray lined with baking paper or silicon sheets. Brush with egg. Bake at 180 degrees c for 18-20 minutes or until golden. Serve with cream or ice cream.

Creamy chipotle chicken:


Olive oil 4 teaspoons
Chicken breasts 2
Salt ½ tsp
Black pepper ¼ tsp
Onion diced 1
Garlic minced 2 cloves
Green chilies minced 3
Chipotle sauce 1tbsp
Chicken stock ½ cup
Cream cheese 4 oz.
yogurt 2-3tbsp
Method :
Heat 2 teaspoons olive oil. Season chicken breasts with the salt and pepper. Add to pan and sear for 4 minutes on each side, until golden brown. Remove chicken breasts from the pan. Reduce heat and add remaining two teaspoons olive oil to the pan. Add diced onion and cook until softened. Add garlic and chillies and saute. Add chipotle sauce, chicken stock and cream cheese and stir until melted. Return the chicken breasts to the pan, along with any juices and turn to coat in the sauce. Cover the pan, reduce the heat to medium and cook for 7-9 minutes, until chicken is cooked through. Once the chicken is cooked through, turn off heat and stir in yogurt. Season to taste with salt and pepper.

Chocolate Mousse:


Chocolate 8 oz
Cold water 3 tbsp
Gelatin 2 tbsp
Eggs 4
Egg yolks 2
Caster sugar 3 oz
Cream ½ cup
Whipped cream to decorate
Grated chocolate to decorate
chocolate candy . to sprinkle

Melt chocolate and let cool slightly. Dissolve gelatin in the water and once it is spongy, place pan on low flame and heat till gelatin dissolves. Combine eggs, egg yolks and sugar and put in a large bowl over a pan of simmering water. Whisk till mixture is thick and mousse-like.
Add in the dissolved gelatin. Fold in the cream and mix all well and pour in a serving bowl and chill till set. Decorate with extra cream piped on top and top with chocolate candy .