Puff Pastry Apple 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.

Cook’s Tip

You can dice rather than slice the apples if desired.

Related Recipe

Fillo Apple Strudel

Ingredients

• 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