A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Apple Turnovers

I’m still working through my 16 tons pounds of apples. My original plan was to make puff pastry from scratch, I even had the time, but after getting to bed late, having a very strange dream about Sasquatch stalking families, and being woken up suddenly by a text message my brain was  way to hazy and confused about what world I was in to make something that involved.

So I wandered off to Trader Joe’s and picked up some of their puff pastry. Is it just me or does pre-made puff pastry/pie crusts smell like play dough?  I remembered the egg wash this time, I felt so proud of myself.

Its the small victories in life that keep me going, folks.

The only problem I had with these turnovers was that the bottom wouldn’t crisp up. I don’t know if that’s a function of the apple filling being to wet or what, but next time I’m going to bake them on a cooling rack.

Has anyone else had this problem? Or do I live in a vacuum?

Even with the soggy-ish bottoms, they were flaky and delicious. I grated the apples with my food processor with the grating dish inserted. Cause that takes less time and I’m lazy. Since I was using Golden Delicious apples, I only added 1/2 a cup of sugar since they aren’t as tart as say a Granny Smith apple.

Do you ever wonder who named apples? “Wow! This apple is as tart as…Granny Smith!”

I also threw in a tablespoon of smoked cinnamon from McCormick, but regular cinnamon will work just as well, and some nutmeg, because nutmeg makes everything better.

I also just crimped the sides using a fork without using an egg wash. I wanted to see if they would stay closed. They did and they even puffed up all nifty like.

All in all, this was a super quick dessert that I’m going to keep on hand for impromptu guests that want something sweet.

Apple Turnovers

Note: You can use any kind of baking apple, but you might need to adjust the sugar. More for a tarter apple like a Granny Smith or less if you use a sweeter apple. Feel free to add more spices or adjust the levels of each.

1 box of puff pastry (I got mine from Trader Joe’s, but whatever brand you like is awesome too)

1 pound Golden Delicious Apples, grated

3 tablespoons of lemon juice

1/2 cup sugar

1 tablespoon Roasted Cinnamon (regular works  great too, I just didn’t have any on hand)

1/2 tablespoon nutmeg

Preheat oven to 350.

Using a food processor with the grating disc inserted, or a box grater, grate the apples.

Combine the apples, sugar, lemon juice, cinnamon and nutmeg. Stir until well mixed.

The sugar will draw out  A LOT of liquid, so pour the mixture into a sieve to drain it. Press with the spoon you used to mix it to get out as much liquid as possible. You could also let it drip for a few minutes, or press down paper towels on to the apples  to absorb some liquid.

Cut puff pastry into squares (or squarish shapes, you’ll just have rustic looking turnovers), I used 4.5 x 4.5 because that’s what the TJ’s puff pastry could do. If you do smaller, use less filling.

Place 2 tablespoons of filling in the center of square and fold the puff pastry over the diagonal to make a triangle. Crimp with a fork.

Cover a baking sheet with parchment paper, place a cooling rack on it and place the turnovers on the cooling rack.

Bake for 30-35 minutes.

1 comment to Apple Turnovers

  • Oh these look so yummy! I like the idea of cooking them on a rack. Could you have gotten the bottoms crispy if you flipped them over?? My new favorite apple is the honey crisp apple. I don’t normally like apples but those are delicious! ;-)

You must be logged in to post a comment.