My parents have abided by a consistent array of food selections for lunch for as long as I can remember. They always have a bowl of soup of some sort, followed by a sandwich of some variety, and conclude with a little sweet treat. My dad has always enjoyed desserts with a lot of fruit within them, and a few days ago, he asked my mom to grab some apple turnovers the next time she went grocery shopping because he loves them.
His request encouraged me to contemplate how much effort is required to make apple turnovers, and upon finding a recipe titled “Easy Apple Turnovers” from natashaskitchen.com, I figured I had to share in case anyone out there is also considering making some, especially to welcome Fall. Check it out.
“Ingredients:
“Apple Turnover Ingredients:
- 1 lb puff pastry, (2 sheets) thawed according to package instructions
- 1 Tbsp all-purpose flour, for dusting
- 1 1/4 lb Granny Smith apples, (3 medium) peeled, cored, and diced into 1/3″ thick pieces
- 1 Tbsp unsalted butter
- 1/4 cup brown sugar, lightly packed
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1 egg+ 1 Tbsp water for egg wash
“For the Glaze:
- 1-2 Tbsp heavy whipping cream
- 1/2 cup powdered sugar
“Instructions:
- Preheat Oven to 400˚F. Remove puff pastry from the freezer and thaw according to instructions while making and cooling the apple filling.
- In a medium pot, melt 1 Tbsp butter over medium heat. Add diced apples and cook, stirring occasionally until softened (5 min).
- Reduce heat to low and stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and salt. Continue to simmer 3 minutes until apples are soft and caramelized. Remove from heat and set aside to cool.
- Use a rolling pin to roll the first sheet of thawed pastry to an 11″ square. With a pizza cutter, cut into 4 equal-sized squares. Place cooled apple mixture over half of each square, leaving at least a 1/2″ border.
- Thoroughly Beat together 1 egg and 1 Tbsp water. Brush eggwash lightly on edges of the pastry (just enough to seal), bring the edges together and crimp tightly along the edges with a fork to seal. Repeat steps 4 and 5 with the second sheet of puff pastry to make 8 turnovers.
- Transfer to a parchment-lined baking sheet, keeping them at least 1″ apart. With a paring knife, cut 2-3 small slits in the top of each turnover.* Brush the tops with egg wash and bake 20-23 minutes or until golden and puffed.
- While turnovers are still warm, stir together powdered sugar and heavy whipping cream (adding to your desired consistency) and drizzle glaze over turnovers,” the recipe explains.
Enjoy, my friends.
Photo by The Now Time on Unsplash
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