Apple Turnovers
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons granulated sugar
- ½teaspoon ground cinnamon
- 1cup peeled and grated tart apple, like Granny Smith (about 2 apples)
- 1tablespoon fresh lemon juice
- ⅛teaspoon salt
- Flour for rolling out pastry
- 2sheets frozen puff pastry, thawed overnight in refrigerator
- 2tablespoons coarse sugar like Demerara or turbinado (optional)
Preparation
- Step 1
Heat oven to 375 degrees. In a bowl, combine 2 tablespoons granulated sugar and cinnamon; set aside. In another bowl, mix apples, remaining granulated sugar, lemon juice and salt. Let sit 5 minutes, and drain, reserving juice.
- Step 2
On a floured work surface, roll out a sheet of puff pastry to a rectangle roughly 9 by 12 inches. Cut into 6 squares, and place 1 tablespoon apple filling in center of each. Lightly brush edges with reserved apple juice; fold into triangles, and seal edges by crimping with a fork. Repeat with remaining puff pastry and filling. Transfer turnovers to freezer, and freeze until firm, at least 15 minutes. Turnovers can be kept frozen in zipper-lock freezer bags up to 1 month.
- Step 3
Line 2 baking sheets with parchment paper or nonstick pan liners. Brush tops of frozen turnovers with apple juice, sprinkle with cinnamon sugar and arrange on baking sheets. (If reserved apple juice is no longer available, use commercial juice or water.) Sprinkle with coarse sugar. Bake until well browned, 20 to 25 minutes, rotating pans halfway through baking time. Let cool slightly before serving.
Private Notes
Comments
Why in the world do you want to grate the apples? Try fujis or pippins and cut them as you would for apple pie but more finely. Don't grate them. Add a few cranberries or cherries. And sweeten with maple syrup. You need to add a dash or two of salt too, and maybe a little tapioca for fun. A dash of vanilla extract and/or fresh grated nutmeg wouldn't hurt either. Much, much better.
One cannot cut 6 squares from a 9x12 in sheet. They will be either 2 in on amside or 1.5 in on a side. Not to mention geometrically a rectangle cannot be formed from multiple squares of equal size. High scholl geometry
Jeff, you can come close. Cut one line in the middle of the 9 inch dimension; cut two in the 12-inch dimension. You get 6 "squares" that are 4-1/2 inches by 4 inches.
I picked this one to save time instead of apple pie. It’s good enough since it’s quick. 100% unnecessary to grate the apple. Just dice instead. I went ahead and zested the lemon into the sugar in addition to the juice. Puff pastry came comes a bit uneven in shape and thickness so when rolled out it’s hard to get a uniform shape. After cutting the first batch to make triangles, I decided that was too fussy. The pieces are more rectangular anyway so I just folded the “squares” to make a three sided pocket. So much easier and seals better. Plus I like the ratio of apple to pastry better. Personally, more filling to crust always wins.
These instructions worked well for me, though I used a finely diced pear tossed with about two tablespoons of instant clear jell, vanilla paste, and nutmeg instead of the apple. I made four triangle-shaped pastries and two long, skinny rectangles from each puff pastry sheet. The trick seems to be rolling it thinner than you think you should! I also found it helpful to cut a vent in the top of each pastry for steam to escape, to help prevent them from bursting.
These were delicious and grating the apples allowed them to cook perfectly while the puff pastry cooked. Skipped the freezer because I was hungry and wanted to get the show on the road. Can’t imagine it made a difference.