Apple extravaganza continues over here! No matter how many we eat or how many I use for cooking, our stockpile from the orchard doesn’t even seem to have a dent in it. I’m estimating that we still have a good 20 lbs. in the fridge right now. 😮 Too bad, that means we have to suffer through more apple desserts like this one…
My family and I went through a phase where we were obssesed with the frozen Pepperidge Farms apple turnovers. With the flaky puff pastry and the sweet apple center, they make the best dessert. This homemade version is very similar to that store bought kind, and it’s easy as
puff pastry pie to make. I use a frozen puff pastry sheet (I could have made my own but I definitely don’t have time for that…I am in law school after all), and sautée a quick filling and then it’s as easy as one…
I love using frozen puff pastry as a shortcut…it makes me feel fancy without actually doing the fancy work.
Easy Apple Turnovers
- 1 c. chopped apples (that’s about 2 medium apples worth)
- 1/4 c. brown sugar, packed
- 1 T. coconut oil or butter
- 1/2 t. cinnamon
- 1/4 t. nutmeg
- 1/4 t. allspice
- 1 t. cornstarch
- 3 T. 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 400 degrees.
-In a medium skillet, heat the butter or oil 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.
I can pretty much guarantee you that these won’t last long. I know they’d be awesome à la mode, I may have to test that out later this evening…
What apple dish should be next up? Please share any requests! Of course, an old fashioned apple pie will need to happen soon. But I have SO MANY apples that even a pie is not going to use them up. I have to pace myself…one apple at a time. I’m thinking the next dish should be something for breakfast, or maybe something savory. Right after I finish making my way through these.
I hope you all are enjoying your weekend! Don’t forget to let me know if there’s any applelicious recipes that you’d like to see me tackle next.
Thanks for reading!
P.S.-I’m working on getting my Recipage complete with all my blog recipes. I so appreciate it when you all come back and comment on posts telling me that you made one of my recipes and enjoyed it–I really want to make them an easier and more printable format for you! Let’s hope I’ll be done inputting recipes by the end of the weekend.