Puff Pastry Apple Turnover2015-01-26
- Cuisine: American, European, Mediterranean
- Course: Dessert
- Skill Level: Easy
- Yield : 4
- Servings : 4
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 60m
This information is per serving.
Calories from Fat160
Serving Size:1 large turnover
Are you tired of apple turnovers that are more turner than apple?
With typical supermarket bakery turnovers you get about 1 tablespoon of apple filling per turnover. A teaspoon holds the filling in one-half of this turnover. The ratio of pastry to filling is 3:1 by weight or 1 oz. of filling to 3 oz. of pastry.
This easy Puff Pastry Apple Turnover recipe, using prepared puff pastry, has one-half apple per turnover and can be enjoyed alone or topped with a scoop of ice cream. One turnover and ice cream makes a nice 250 calorie dessert for two. That’s a fraction of the calories of most restaurant desserts.
Puff pastry is usually available in the supermarket frozen foods area with frozen bread products like rolls and pizza dough. If you can’t find it ask customer service.
This recipe makes 4 large turnovers or 8 small turnovers using one of two sheets in a box, and can be doubled to use both sheets.
You can dice rather than slice the apples if desired.
- 2 (300 g) Granny Smith apples, peeled, cored, and slice about 1/4 inch thick
- 2 tablespoons (30 ml) lemon juice or 1 teaspoon (5 ml) citric acid
- 4 cups water
- 1 tablespoon (14 g) butter
- 3 tablespoons (40 g) packed brown sugar
- 1/2 teaspoon (2.5 ml) cinnamon
- 1 teaspoon (5 ml) cornstarch
- 1/8 teaspoon (0.625 ml) nutmeg
- 1 tablespoon (14 ml) cold water
- 1 sheet (240 g) puff pastry, thawed (from 17 oz package)
Method of Preparation
In a medium bowl combine water and lemon juice or citric acid. Add sliced apples. You can omit this step if you proceed immediately to Step 2.
In a large skillet over medium heat, melt butter. Drain water from apples and add to skillet. Cook, stirring, about 2 minutes. Add sugar, cinnamon, and nutmeg and cook, stirring about 2 minutes. Combine cornstarch and 1 tbsp. water and add to apples. Stir cooking about 1 minute or until liquid thickens. Remove from heat.
Preheat oven to 400°F (205°C).
Lightly dust your work surface with flour. Carefully unfold the thawed pastry sheet and discard any paper. Repair any cracks by pressing them together. If sheet is rectangular, use a rolling pin to shape into a square. Use a sharp knife or pizza cutter to cut pastry into 4 squares.
Spoon one-forth of the apples onto one-half of each square. To help seal the turnovers, moisten the edges with cold water using your fingers. Fold pastry over apples to form a triangle. Use the tines of a fork to press and seal edges. Place turnovers on a baking sheet at least 1 inch apart. Use a fork to puncture each turnover in 2 or 3 places to allow steam to escape. I line my baking sheet with parchment paper.
Bake 20 to 25 minutes or until turnovers are puffed and lightly browned. Cool 10 minutes and enjoy warm or cool completely.