Apple Turnovers #dessert #apple
These apple turnovers are made completely from scratch with a homemade puff pastry and a simple apple filling.
Let’s talk apple turnovers!
Truth be told, I’m not sure that I’ve ever eaten a fresh-baked apple turnover! Which is a crying shame, because now that I’ve made them, I can’t believe that I’ve only ever had store-bought turnovers. While you could totally make these with frozen puff pastry, I went all-out and did a homemade puff pastry, which isn’t nearly as intimidating or complicated as it might sound. Filled with sweetened shredded apples and topped with cinnamon sugar, these homemade apple turnovers are little pockets of fall heaven.
While there are a number of steps involved with prepping the dough, it does not take much active time, as the bulk of the time the dough is chilling in the refrigerator. The resulting pastry dough is well worth the effort – it’s light and flaky like puff pastry, but just a little bit more sturdy and tender, like pie crust.
Instead of filling the turnovers with sliced or chopped apples, the apples are shredded to create a more cohesive filling that does not fall apart when you bite into the turnovers, which is a total win in my book. There’s nothing worse than biting into a turnover or hand pie and having most of the filling come spilling out.
CHOCOLATE COVERED CANNOLI CUPCAKES
Ingredients :
- 4 medium apples, peeled and chopped
- 2tablespoons butter
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 1 sheet frozen puff pastry, thawed
- Egg wash (1 egg beaten with 1 teaspoon water)
Steps
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- In 2-quart saucepan, heat apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly.
- Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square. Cut into 4 smaller squares.
- Brush each square with egg wash; spoon apple mixture onto center of each. Fold each in half diagonally to form a triangle; press edges together to seal. use back of fork to crimp edges. Transfer to cookie sheet; brush with egg wash. use sharp knife to cut a few vents into each turnover.
- Bake 25 to 30 minutes or until golden.