Apple Turnovers Recipe

Apple turnovers are simple to make. The biggest decision you have to make is how to do the pastry crust. Already-prepared frozen puff pastry will be the easiest to make, with plenty of buttery layers. A homemade butter crust will be flaky but not filled with puffy layers. If you make your own homemade puff pastry dough you’ll have a truly delicious pastry.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Servings: 4 to 6 servings

Ingredients:

  • 1 large tart baking apple (such as Granny Smith), peeled, cored, cut into 1/4-inch dice
  • 3 tablespoons dried currants
  • 2 tablespoons chopped walnuts
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cornstarch
  • 1/4 cup applesauce
  • 1/8 teaspoon vanilla
  • 1 frozen puff pastry sheet, thawed, OR 2 pâte brisée doughs (enough for a double crust pie)
  • 2 tablespoons butter, cut into bits
  • 1 large egg, lightly beaten
  • 1 teaspoon milk

Directions:

  1. Get ready: Put oven rack in lower third of oven and pre-heat oven to 400°F. Butter a large baking sheet
  2. Make filling: In a medium bowl, mix together apples, currants, and walnuts with the sugar, cinnamon, and cornstarch, making sure the fruit and nuts are well coated. Mix in the apple sauce and vanilla.
    1. If using puff pastry: Unfold the thawed pastry sheet on a lightly floured surface. Depending on the size of your puff pastry sheet you are going to want to cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
    2. If using pie dough: Roll out your pie dough on a lightly floured surface to a 16×11 inch rectangle. Trim the edges to 15×10 inches and cut into six 5×5-inch squares.
  3. Add filling to pastry squares: Divide the apple mixture among the squares, leaving a 1-inch border. If you are using an already prepared puff pastry sheet, dot the mixture in each pastry with a little butter. (If you are using a butter pie dough, you can skip adding the extra butter.)
  4. Brush egg mixture on pastry edges: In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry. This will help the pastry seal.
  5. Fold and crimp, add steam vents: Fold each pastry into a triangle, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash. Cut 2 or 3 small steam vents in the top of each turnover.
  6. Bake: Place the pastries in the oven and bake at 400°F for 20 minutes, or until puffed and golden. Cool turnovers to warm before serving.

Source: Simply Recipes

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