Monday, April 23, 2012

Easy Apple Turnovers

 I love apple turnovers with their flaky, buttery crusts & soft apple center. Using puff pastry sheets from the store & sauteed apples make this version come together so quickly, they make for an easy weeknight treat. Its delicious with a scoop or two of vanilla ice cream next to it, and even super easy to make when someone suddenly pops in for a visit!

 Easy Apple Turnovers
  • 1 cup of chopped apples (that’s about 2 medium apples worth)
  • 1/4 cup of brown sugar, packed
  • 1 tablespoon of butter
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of allspice
  • 1 teaspoon of cornstarch
  • 3 tablespoon of water
  • 1 sheet frozen puff pastry, thawed (that’s half of a standard package)
  • 1 egg + 2 T. milk, beaten together well (optional)
-Preheat your oven to 180 degrees.
-In a medium skillet, heat the butter over medium-high heat. Add the apples and sautée for a couple minutes.
-Add the brown sugar, cinnamon, nutmeg, and allspice to the apples and stir well to coat. Continue to sautée for another minute.
-While the apples are cooking, dissolve the cornstarch into the 3 T. of water in a small bowl. Add this mixture to the apples and stir.
-Continue cooking for another minute, and then lower the heat to medium-low. Continue to stir and cook until the cornstarch has dissolved (until the juice isn’t cloudy and the mixture has thickened up). Remove the pan from the heat and set aside to cool slightly.
-While the apples cool, prepare the puff pastry sheet by placing it on a lightly floured surface and cutting it into 4 equal squares with a sharp knife.
-Spoon some of the apple mixture (a scant quarter cup) into the center of each square. Pick up one corner of each square and fold it over to the opposite corner, sealing the edges by pressing down with your finger. It should be in the shape of a triangle and sealed together on the two open edges.
-If you want a nice shine on the turnovers when they bake, brush the egg-milk mixture over the top of each turnover with a pastry brush.
-Place the turnovers onto a parchment lined baking sheet and bake for 20-25 minutes, until they have puffed up high and are golden brown in color.
-Remove to a cooling rack to cool for 10 minutes before serving. Makes 4 turnovers.


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