Wednesday, December 22, 2010

Apple Turnovers

Today's post is a continuation of my Puff Pastry post from earlier this week. Now that you've spent over 9 hours creating your pastry dough, it's time to make something amazing with it! These Apple Turnovers are a great dessert to make although you can make numerous different things utilizing puff pastry. They're best served warm out of the oven and have the flakiest perfect crunch to them with a lightly sweet apple center.

Apple Turnovers

1 lb of Puff Pastry
2 tablespoons Butter
4 large tart Apples, peeled, cored and thinly sliced
1/4 cup sugar
2 teaspoons lemon juice
1 egg, beaten with 1 tablespoon of milk
1/3 cup coarse sugar

Melt the butter in a large skillet over medium high heat. Add the sliced apples and 1/4 cup sugar and cook for 5-7 minutes or until slightly tender. 

Add the lemon juice and cook for 1-2 minutes longer. Remove from heat and cool. 

Take your cooled puff pastry and roll it into a 9in x 18in rectangle. If you've frozen your dough, let it sit out just until it's pliable enough to roll out. Cut it in half lengthwise and then then three more cuts the other direction to make 8 equal squares. Using a pastry brush, spread each square with some of the egg/milk mixture.
Place about 2 tablespoons of the apple mixture in the center of each square. Then take one corner and bring it over the mixture to the opposite corner.
Press the edges together with your fingers and then use the tines of a fork to seal them completely.
Repeat process for each of the turnovers and place completed ones on a pan covered in parchment paper. Brush each turnover with the remaining egg/milk mixture and sprinkle with coarse sugar. 

Preheat oven to 425 degrees. Cook turnovers for 20 minutes and then reduce temperature to 350 degrees. Cook for an additional 15-20 minutes or until golden brown.


  1. Apple turnovers are favorite of mine from childhood, and they are on my list to try. This recipe looks perfect. Thanks!

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