Wednesday, January 11, 2012

Apple Turnovers

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.

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.

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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