Sunday, October 23, 2011

Happy Fall Apple Turnovers!

Happy fall everyone! Autumn is in the air, and this year, it's a great season to apple pick. I just recently inherited more than 5lbs of Macintosh apples. Now, let me preface this: I can eat 1-2 apples a day, but 5lbs of apples is a lot. So here's a recipe for apple turnovers, a perfect baked goody to be enjoyed as a snack or an on-the-go breakfast during the week. This recipe is really easy because it utilizes puff pastry dough that gives the apple turnover flakey crust while pocketing the apples in its caramel sauce. You can skip the hard part by buying frozen puff pastry dough. I used Pepperidge Farm's pastry dough that I thawed out for 10 minutes on the counter. 
The recipe follows: 


  • 2 tablespoons lemon juice 
  • 4 cups water
  • 4 - 6 apples depending on their size
  • 2 tablespoons butter
  •  1 cup brown sugar 
  • 1 teaspoon ground cinnamon 
  • 1 tablespoon cornstarch 
  • 1 tablespoon water 
  • 1 (17.25 ounce) package frozen puff pastry sheets, thawed
Preheat the oven to 400 degrees F. 
Peel, core and slice your apples. Here I used Macintosh apples, but Granny Smith apples will work too. Peel 4-6 apples, depending on their size. Slice the apples after you quarter them, they will get smaller and thinner once you cook them. 

Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning. 

Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2-5 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly. 
Unfold puff pastry sheets, roll it down about 1/4 inch thick.. Trim each sheet into a square and cut into quarters.  Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. You can also fold the turnovers lengthwise as if you're folding the pastry dough in half. The beauty with puff pastry is that the dough thickens once you bake them, so it will look pretty. 

Place turnovers on a baking sheet, leaving about 1 inch between them. Brush the turnovers with an egg wash. Bake for 20-25 minutes in the preheated oven, until turnovers are puffed and lightly browned.


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