Saturday, April 06, 2013

Apple Turnovers

I made these for Easter. Very yummy!  I did a batch without the Craisins (extra 1/2 cup of apples instead) and both were yummy!

I froze a bunch, so we'll see if they work well.  The book said they froze well.

Apple Turnovers
 
Crust
1 pkg (17.5 oz) Frozen puff pastry dough
1 egg
1 tbsp. water
white sugar
 
Apple Filling
4 1/2 cups peeled, sliced and (chopped apples (use a mix of sweet and tart...I used Granny Smiths and Macintoshes)
1/2 cup sweetened dried cranberries (aka Craisins)
1 tbsp. lemon juice (I didn't use it)
1/3 cup white sugar
1/4 cup flour
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp salt
 
Thaw puff pastry on a floured surface.  While it this thawing (it will take about 30-45 minutes and you don't want it to get too warm), deal with apples.  Put apples and cranberries in a bowl. You can add lemon juice if you care about browning (they brown in the oven, I just don't care).  Mix the rest of the dry ingredients and mix into the fruit. 
 
Preheat oven to 400.  Roll out puff pastry and roll into a 12 inch square.  You will have to roll quite a bit. Use a sharp knife to cut the square into 4 equal squares.  Make egg wash out of egg and water. 
 
Line a cookie sheet with a piece of parchment paper.  Transfer one square of puff pastry and use pastry brush for edges.  Put in apple mixture and seal up with egg wash.  Press down a fork.  Brush with more egg wash and sprinkle with sugar.  Cut two slits in turnover.  Do rest of turnovers.   Repeat with second sheet. 
 
Bake for 25 minutes.  Remove and cook for 5 minutes then cool on wire rack. 
 
Makes 8 turnovers.

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