Monday, October 10, 2011

Apple turnovers

These have to be one of my all time favorite desserts. They are quick (under 1 hour), easy and so very tasty. Of course when you are on a diet (me) they are also considered evil and which is why I only made 4 of them. The boys devoured them and I did have one small bite which did remind of me how wonderful they are.

It's best if you know you are making this ahead of time as it takes awhile for the puff pastry to thaw, but if you are like me it's a spur of the moment thing. Which I have a trick for you. Take you puff pastry sheet and wrap it in parchment unless you are doing both sheets then just open the paper surrounding them but leave them in there. In the microwave heat the sheets for 15 seconds at a time. Flipping them every time until they are thawed, this may take 1-2 minutes.

Apple Turnovers
Makes 4

1 puff pastry sheet thawed
1-2 apples, peeled, cored and diced.
cinnamon and sugar to taste

Preheat oven to 400 degrees, line a baking sheet with parchment and let aside

Take you diced apples, a bit of sugar, a dash or two of cinnamon, mix together, then taste and adjust to suit your needs.

Take your puff pastry and cut into 4 pieces. Place filling in and close. I used a fork to crimp the edges. Brush with a bit of milk or water and sprinkle with a bit more sugar.

Bake for about 30 minutes until golden brown. Let sit for a few minutes then serve warm with ice cream or whipped cream.

These can be made ahead of time and then rewarmed later.



  1. While I don't like apple pie, I don't mind an apple turnover maybe once in a blue moon. I just don't crave most baked goods and for some reason, while I "like" apples, I just don't care for them that much in baking. One exception - I like this Swedish Apple Cake recipe that I have - it's so easy. You know me and baking... :)

    Anyway - yours look delicious. Hope you're having a good week.

  2. Do you have any recommendations about working with puff pastry, and/or brands to buy? I've only tried making a puff pastry dish once and I wasn't pleased with the results. It seemed too dry and brittle. I went to Sybaris this month and they had an "apple and green tomato strudel" on the menu that I've been itching to try to re-create at home. I found a recipe for an apple/green tomato pie, and tried that, and it worked well. I could just make little individual pies with pie crust, because I feel very confident in my pie crust. But I know it wouldn't be quite the same thing as if I used pastry dough.


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