Apple TurnoversPosted: October 16, 2014
I know you want something easy. Nothing too fussy. Nothing too hard to pull together on a weekend. Sure, I get it. A good low maintenance recipe. A good
reason , err– excuse to eat pie (sort of) for breakfast. I gotcha. More grown up than a pop tart. Something to throw into the hand of a 13 year old zooming out the door who doesn’t eat breakfast but complains he’s hungry. A grumpy husband perhaps who “doesn’t do breakfast”. Uh huh- you know the type. Enter stage left…duh duh duh the turnover. Your answer to something you can hold in your hand and shove (yep, conveniently it has a starter corner) into your–dare I say it–“Pie hole”. Sorry…I had to go there. Your welcome.
yield: 4 turnovers
1/2 package of ready made puff pastry; thawed in the refrigerator
2 Golden Delicious apples
1 tsp. lemon juice
1 1/2 Tbsp. dried currants (optional)
1/3 Cup sugar + 2 Tbsp.
1/2 tsp. apple pie spice
1 Tbsp. unsalted butter
1/2 tsp. vanilla
2 1/2 tsp. cornstarch
2 1/2 tsp. water
egg wash: 1 egg mixed with 1 tsp. water
coarse white sugar or sugar in the raw (Demerara sugar)
1. Peel and chop the apples into about 1/2 inch pieces. Immediately toss the apples with the lemon juice to coat evenly. Stir in the (optional) currants. Add the sugar and spice and combine well. Mix together the cornstarch and water in a small bowl and set aside.
2. In a skillet melt the butter and add the apple mixture. Cook over medium heat for about 2-3 minutes until apples soften. Stir in the vanilla and then add the cornstarch mixture and heat until filling bubbles and thickens, cooking for about 1-2 minutes. Remove the filling to a bowl and chill to allow the mixture to cool.
3. Unfold the puff pastry and sprinkle both sides lightly with flour. Using a rolling pill smooth out the fold lines and roll the pastry lightly into about an 11 inch square. Cut the puff pastry into 4 equal squares. Looking at each individual square of pastry brush the left inside and lower edges of each of the squares lightly with egg wash; being careful not to get the edges too wet. Place about 3-4 tablespoons of the apple filling to the middle of each square. Fold down the top left corner edge of pastry to meet the opposite lower right corner to meet the corners together to form a triangle, and press lightly with your finger to seal. Take a fork dipped in flour and press/seal the edges of the triangle together. Place the turnovers onto a parchment lined baking sheet and brush each turnover with egg wash and sprinkle with coarse sugar. Pierce the top of each turnover with a fork twice. Chill the turnovers directly on the tray for 30-40 minutes.
Note: you may fill & assemble each turnover and freeze unbaked. To bake off in a 425° F oven from frozen state; just bake a bit longer.
Note: you most likely will have about 3 Tbsp. of the filling leftover; you can save it and use to stir into oatmeal or yogurt later in the week.
4. Preheat the oven to 400°F.
5. Bake turnovers for 20-25 minutes until puffed and golden brown. Cool the sheet over a wire rack until turnovers are cool enough to handle. Best served warm.