I had a couple of honey crisp apples sitting on my counter that were screaming to become dessert, but I wasn't sure what to make. It wasn't enough for a pie or even a small crisp. I hemmed and hawed as I looked in my freezer and spotted a package of puff pastry, that’s when it all came together, I was going to make apple turnovers. Such and easy dessert to make, I don’t know why I don’t make them more often? This was a welcomed decision that got me raves from the family.
Make the filling in a small saute pan and let cool. |
Cut puff pastry into 4 squares. |
Place 1/4 of the filling into the center of each square. Fold in to a triangle and seal edges with a fork. Cut a few small slits in the top to allow steam to vent. |
APPLE TURNOVERS (makes 4)
¼ cup brown sugar
2 Tbsp. butter
2 tsp. cornstarch
1 tsp. water, more if the sauce gets too thick
½ fresh lemon, juiced
¼ tsp. cinnamon
Pinch salt
2 med apples (granny smith, peeled and diced small
4 slivers cold butter, optional
Place apples in a bowl and toss with lemon juice and set aside.
Place sugar, cornstarch, butter ,water, cinnamon and salt in a cold sauté pan and mix to blend. Bring to a boil over med-high heat and let thicken. Add apples and let cook for about 1 to 2 minutes over low heat. Remove from heat and let cool.
Place sugar, cornstarch, butter ,water, cinnamon and salt in a cold sauté pan and mix to blend. Bring to a boil over med-high heat and let thicken. Add apples and let cook for about 1 to 2 minutes over low heat. Remove from heat and let cool.
Let puff pastry sit at room temperature for about 30 minutes to defrost. Unfold puff pastry and place on a lightly floured surface. Press seams together at the folds and cut into 4 squares. Place ¼ of the filling in the middle of each square. Place butter over filling and fold over to make a triangle. Press edges with a fork to seal. Poke a couple of small holes in the top to vent.
Bake in a 400 degree oven for 20 – 25 minutes or until turnovers are puffed and lightly browned.
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