Tuesday, May 20, 2014

Apple Turnovers

I'm a bit of a cheater and use puff pastry sheets for making spanakopitas. I usually end up using all the filling before I run out of pastry sheets so I've been looking for a way to use up the remaining sheets and my friend suggested apple turnovers!

Apple pies are one of my favourite cool-weather treats and these apple turnovers are a great substitute. They're less work, freeze well and much easier to store than an entire pie. I'm looking forward to having these warm treats as the nights get cooler.

APPLE TURNOVERS (adapted from Comfortably Domestic)

1 pkg puff pastry
2 lbs tart apples, like Granny Smith (4 small)
1 lb sweet apples, like Fuji (2 small)
1/4 cup brown sugar, packed
1 tsp fresh lemon juice
1/3 cup water

(Do ahead of time)
Thaw puff pastry. Peel, core and cut apples into 1/2-inch pieces.

Place apples, brown sugar, lemon juice and water into a saucepan over medium heat and stir, bringing mixture to a boil. Reduce heat to medium-low and simmer apples, stirring frequently until sweet apples fall apart, and tart apples are tender (about 15 minutes). Remove from heat. Coarsely mash the apples to make a thick and chunky applesauce. Cool completely.

Preheat oven to 375°F (190°C)

Working with one sheet at a time, cut a sheet of puff pastry into 9 squares. Place a spoon of apple filling into the middle of each pastry square, fold an opposite edge over to form a triangle and lightly press the pastry around the filling to remove trapped air and seal the edges. Cut small slits into top of pastry to vent.

Refrigerate for 15 minutes (or freeze for later use) before baking for 15 minutes, or until turnovers have puffed and turned a golden brown colour.

Once turnovers have cooled, drizzle with icing or serve with ice cream!

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