June 14, 2007

Apple Turnovers

Someday I fully intend to attempt to make my own puff pastry, but for now, frozen, store-bought puff pastry is my best friend. Apple turnovers are really easy to make (they take less than 30 minutes including bake time), and make a great impromptu snack or dessert. This is my basic, "I'm feeling lazy" recipe. It's pretty flexible- you can adjust the ingredients to taste, or tart it up with all sorts of extras like raisins, nuts, or other fruits, if you're into that sort of thing. A little bit of cloves, ground ginger, or nutmeg would be nice as well.

Apple Turnovers

Makes 4 turnovers

1 large apple, cored and peeled
*I used Granny Smith, but you can use almost any kind of apple. If apple is very sweet, add a bit of lemon juice.
4 4x5-inch squares of puff pastry, thawed
2-3 tsp sugar
1/4 tsp cinnamon
1 tbsp butter, cut into little bits

Preheat oven to 375 F. Arrange puff pastry squares on parchment-lined baking sheet, a few inches apart. Chop apple into 1/2 inch chunks and toss with sugar and cinnamon.
Divide filling into 4 parts. Place filling in mounds in the center of the pastry squares and dot with butter bits. Fold each square in half diagonally, corner to corner, making a triangle shape. Press edges together to seal, and cut two 1-inch slits on top of the turnover to vent. At this point, you can also brush the top of the turnover with an egg wash and/or sprinkle with sugar. Bake for 20-22 minutes, until pastry is puffed and golden. Cool about 10 minutes before eating.

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