Easy Apple Turnovers

Sep 12th

Does this look like chicken to you? It does to me. It’s not chicken, it’s a heavenly early fall dessert that made me swoon when I ate it.

“Apple Turnover” is the kind of phrase that may inspire trepidation in some; have no fear. When you use purchased pastry dough it is EASY. Its somehow a fancier version of pie, but it takes about a quarter of the time a pie would take. Serve each with a scoop of vanilla, dulce de leche, cinnamon, or caramel ice cream and a drizzle of caramel sauce and you’re going to impress anyone dining with you.

You can put these together ahead and once your dinner is underway, toss them in the oven.

My husband and I had a date night on Saturday and made a great dinner. I threw the pastries in and honestly forgot about them until the timer went off. “The turnovers!” I yelled. It made me think of Ross from Friends when he yells, “THE FAJITAS”. Friend’s marathon on all this past week, nick-at-nite. Classic.

Anyways.. if you are looking for a ridiculously easy but totally impressive dessert (or breakfast?), you’ve gotta try these. I couldn’t talk the whole time I ate them (yes, I had two) but could only make noises; happy, cooing noises.

Easy Apple Turnovers

makes 4

Adapted from Ina Garten

1 tsp. grated orange zest

2 tbsp. orange juice

1 large apple (anything but red delicious)

3 tbsp. dried cranberries or cherries

1 tbsp. sugar, plus extra for sprinkling

1 heaping tsp. flour

a big shake of cinnamon (about 1/8 tsp)

pinch nutmeg

pinch salt

1/2 package frozen puff pastry (1 sheet)

1 egg beaten with a splash of water, for egg wash

1. Peal, core, and chop apple (I love fuji, honeycrisp, or granny smith here). Make the apples chunks fairly small. Preheat oven to 400 degrees.

2. Combine apple, orange zest, and orange juice in a bowl and mix.

3. Add cranberries (or cherries) sugar, flour, cinnamon, nutmeg, and salt and mix.

4. Flour a board and lightly roll pastry into a smooth, 14 inch square.

5. Cut into four even squares. Make sure both sides of each square are lightly floured to prevent sticking.

6. Prepare egg wash.

7. Lay out squares and using a brush (or your fingers), brush egg wash around the four edges of each square. This is your glue.

8. Put apple mixture on half of each square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges of the pastry with the tines of a fork.

9. Line a sheet with parchment paper and put turnovers on the sheet. Brush the tops with remaining egg wash and then sprinkle with sugar.

10. Make two small slits in the top of each turnover to let the steam escape. Bake for 20 minutes. As you can see here; don’t be discouraged if you the edges don’t stick as well as you would like. The pastry is very forgiving.

11. Can be served hot or room temp  I recommend HOT, with a big scoop of vanilla ice cream or whipped cream and some caramel sauce). These can be prepared a few hours ahead of baking, but should be served pretty close to when you make them, as the pastry will lose its crunch.

Easy Apple Turnovers

makes 4

Adapted from Ina Garten

1 tsp. grated orange zest

2 tbsp. orange juice

1 and 1/2 apples (anything but red delicious)

3 tbsp. dried cranberries or cherries

1 tbsp. sugar, plus extra for sprinkling

1 heaping tsp. flour

a big shake of cinnamon (about 1/8 tsp)

pinch nutmeg

pinch salt

1/2 package frozen puff pastry (1 sheet), defrosted

1 egg beaten with a splash of water, for egg wash

1. Peal, core, and chop apple (I love fuji, honeycrisp, or granny smith here). Make the apple chunks fairly small. Preheat oven to 400 degrees.

2. Combine apple, orange zest, orange juice, cranberries (or cherries) in a bowl and mix.

3. Add sugar, flour, cinnamon, nutmeg, and salt and mix.

4. Flour a board and lightly roll pastry until a smooth, 14 inch square.

5. Cut into four even squares. Make sure both sides of each square are lightly floured to prevent sticking.

6. Prepare egg wash.

7. Lay out squares and using a brush (or your fingers), brush egg wash around the four edges of each square. This is your glue.

8. Put apple mixture on half of each square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges of the pastry with the tines of a fork (making a triangle).

9. Line a sheet with parchment paper and put turnovers on the sheet. Brush the tops with remaining egg wash and then sprinkle with sugar.

10. Make two small slits in the top of each turnover to let the steam escape. Bake for 20 minutes.

11. Can be served hot or room temp  I recommend HOT, with a big scoop of vanilla ice cream or whipped cream and some caramel sauce). These can be prepared (as in, put together but not baked) a few hours ahead of baking, but should be served pretty close to when you make them, as the pastry will lose its crunch.

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