Oct - Recipe - Apple Turnovers

Another recipe from Randy C of the Rocky Mountain Ward

EASY APPLE TURNOVERS

MAKES 12 TURNOVERS

TIME: 60 MINUTES (INCLUDES 40 MINUTES OF BAKING AND COOLING TME)

This recipe makes 12 turnovers, or 6 to each sheet of puff pastry. We used Pepperidge Farm Puff Pastry Sheets, which come 2 sheets to a box. You can make these apple turnovers up to a day before baking. Store them in the refrigerator; brush them with water and sprinkle with cinnamon sugar before baking. 

APPLE FILLING

1½ pounds Granny Smith apples (3 large or 4 medium)

1½ cups (10½ ounces) sugar

1 tablespoon plus 1 teaspoon juice from 1 lemon

¼ teaspoon salt

PUFF PASTRY

2 sheets (9 by 9½ inches) frozen commercial puff pastry, thawed on the counter for 10 minutes

CINNAMON SUGAR

½ cup (3½ ounces) sugar

2 teaspoons cinnamon

1. Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper.
2. FOR THE FILLING: Peel the apples and grate them on the large holes of a box grater. Combine the grated apples, sugar, lemon juice, and salt in a medium bowl.
3. FOR THE PASTRY: Unwrap the puff pastry and, using a rolling pin, roll each sheet on a floured surface to an 11 by 9-inch rectangle, about ⅛ inch thick. Using the back of a paring knife, gently make a vertical line down the center of the dough (you want to mark the dough without cutting through it). In the same way, mark each dough half into 3 horizontal sections, cutting all the way through the dough and forming 6 rectangles per sheet. Place 2 tablespoons grated apple filling (squeezed of excess liquid) in the center of each dough rectangle.
4. Fold one edge of the dough over to meet the original dividing line in the center of the dough; repeat with the other side. Press the edges to seal, and using your finger, make indentations between the rectangles. Use a paring knife to cut down the center of the dough (dividing the dough into 2 long halves with 3 filled rectangles on each half) and then cut the filled rectangles away from one another. Press the edges to seal and then crimp the edges with the tines of a fork. Refrigerate the turnovers for 10 minutes (or cover with plastic wrap and refrigerate for up to 24 hours).
5. FOR THE CINNAMON SUGAR: Combine the sugar and cinnamon in a small bowl. Brush or mist the turnovers with water and sprinkle evenly with the cinnamon sugar. Bake until golden brown, 16 to 18 minutes. Using a wide metal spatula, transfer the turnovers to a wire rack to cool slightly, about 20 minutes. Serve warm.

Randy C

printable recipe