Recipe: Apple Turnovers

October 20, 2011

Recipe: Apple Turnovers

My original plan for todays recipe was to post the pumpkin spice pancakes I made over the weekend, but I knew Matt was really craving some apple turnovers, and I had apples so I made some. These are fairly simple, but result in such a yummy treat! This is my own recipe, so please reference back to me if you use it. I came up with this recipe while Matt and I were dating, almost our entire relationship was long distance and on one of my visits to Southern California I wanted to impress him, so I made turnovers. I don't make them nearly as often as he'd like, but he does appreciate it when I do make them.

Let's get started!

First you'll want to peel your apples, I could have used my apple peeler corer slicer here, but that would have resulted in pieces that were too small. Dice the apples into a small to medium dice, about 1/2 inch, you'll want about 3 cups of apple.

In the bottom of your saucepan, melt the butter and add the apples. Cook, stirring for 30 seconds to a minute, just so the apples get covered in butter. Add the flour, and sugars and stir to combine, it will make it a little thicker. Add the cinnamon, nutmeg, ginger and cloves and stir completely. Cook on medium heat for 10 minutes, or until the apples are tender and the juices have thickened, remove from the heat and cool.

I use store bought puff pastry, and this one has 2 sheets of dough which means I can big and small turnovers.

Preheat your oven to 400 degrees. Cut the puff pastry in 4 equal squares, I like to use a pizza cutter for this because it cuts it so smoothly and evenly. Whisk together the egg and water in a cup.

If you want to make small turnovers, cut the puff pastry into 9 equal squares (3x3), and continue with the directions below.

Place parchment paper or foil on your cookie sheet. They can leak a bit and covering your cookie sheet will make clean up a breeze!

In the center of one of the squares of puff pastry put a mound (about 1/4-1/3 cup, just a small spoonful if making mini's) of the apple mixture. Brush the two sides closest to you with the egg mixture (use plain water if there's an egg allergy). Fold over the opposite corner of the pastry and press it into the dough, use a fork to crimp the edges and give it a nice seal. Transfer to the cookie sheet.

Using your fork, poke the turnover at least three times so that it has a vent for the steam. Brush the top with the egg mixture and sprinkle with raw sugar, granulated sugar or cinnamon sugar. Bake for 15-18 minutes or until golden, allow to cool on the cookie sheet. Serve warm or completely cooled.

These are perfect for breakfast, snacks or dessert, Matt ate 6 of the mini ones almost as soon as they came out of the oven.

Enjoy!!

Apple Turnovers

Makes 8 large, or 18 small

2 Tbsp butter

3 cups peeled and diced apples

1/2 cup all purpose flour

1/2 cup granulated sugar

1/2 cup brown sugar

1 Tbsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

1 package puff pastry

1 egg

1 tsp water

raw sugar, granulated sugar or cinnamon sugar

1. Allow the puff pastry to defrost in the refrigerator for 45 minutes.

2. Wash and peel the apples, dice them into a small to medium dice, at about 1/2 an inch. Melt the butter in a medium saucepan and add the apples. Cook, stirring for 30 seconds to a minute, just so the apples get covered in butter. Add the flour, and sugars and stir to combine, it will make it a little thicker. Add the cinnamon, nutmeg, ginger and cloves and stir completely. Cook on medium heat for 10 minutes, or until the apples are tender and the juices have thickened, remove from the heat and cool.

3. Preheat the oven to 400 degrees. Unroll the puff pastry and cut into 4 equal squares, or 9 squares for mini's. Take one square and put 1/4 to 1/3 cup of the apple mixture in the center of the puff pastry. Whisk together the egg and water, brush a small amount of this mixture on the two edges that are closest to you. Fold over the opposite corner down and lightly press the edges together, use a fork, and crimp the edge. Take the fork and poke the turnover at least 3 times to properly vent. Brush the tops with the egg mixture and sprinkle the top with your choice of sugar.

4. Bake at 400 degrees for 15 to 18 minutes, or until golden. Allow to cool on the pan, and serve warm or cold.

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