Wednesday, November 3, 2010

Apple Turnovers

I am SO glad that I finally tried to make puff pastry! After overcoming my fear of all of the layers of the pastry, I knew I would have to use some fresh apples & make turnovers. These were very quick & easy to make, and were by far the best turnovers I've ever had! They were wonderful for breakfast, but I definitely think they would make a great end to a fall meal (especially with a little vanilla bean ice cream, and maybe some caramel sauce... YUM!)

I'm sure these would be delicious with store bought puff pastry, but I really encourage you to try making your own!

(Look at all of those layers!)

APPLE TURNOVERS (Adapted from Annie's Eats)
Makes 12 turnovers

Puff Pastry

For the filling:
3 medium to large apples (I used a mixture of freshly picked apples)
2/3 cup sugar (adjust based on tartness of apples)
2 tsp. lemon juice
dash of cinnamon

For the topping:
½ cup sugar
1 tbls. ground cinnamon

Roll the dough into a 20- by 15-inch rectangle, about 1/8-inch thick. Line 2 baking sheets with parchment paper, trim and cut the dough into twelve 5-inch squares, and place 6 on each sheet. (If they aren’t all perfect squares, it is okay – you can cover it up once you fold them over.) Refrigerate the dough squares while you make the filling.

To make the filling, peel the apples and grate them on the holes of a large box grater (I used my food processor with the shredding disc.) Combine the grated apples, sugar, lemon juice and salt in a medium bowl. Remove one sheet of the dough squares from the refrigerator. Working with one square at a time, place 2 tablespoons of the apple filling (squeezed of excess liquid) in the center of the dough.

Moisten two adjoining edges of the dough square with a finger dipped in the apple liquid, then fold the top portion of dough over the bottom, making sure to overlap the bottom portion by 1/8-inch. Crimp the edges of the turnover with a fork.

Repeat with the remaining dough squares. Return the sheet of turnovers to the fridge and repeat with the second sheet of dough squares. Refrigerate the filled turnovers 30 minutes, or cover with plastic wrap and refrigerate for up to 24 hours. (I have to say that I'm pretty sure I skipped the refrigeration step)

While the turnovers are chilling, preheat the oven to 400° F. Combine the sugar and cinnamon in a small bowl and stir together until mixed well. Brush or mist the turnovers lightly with water and sprinkle evenly with the cinnamon-sugar mixture.

Bake until golden brown, 16-20 minutes, rotating the sheets front to back and top to bottom halfway through the baking time. Using a wide metal spatula, transfer the turnovers to a wire rack to cool. Serve warm or at room temperature.


1 comment:

  1. Oh my to they look yummy! I'd like a scoop of vanilla ice cream on top of mine please :)