National Apple Turnover Day

Time for another Super Simple recipe!

Apple Turnovers

These are delightful with various fillings… cherries, strawberries & rhubarb, blueberries, custards, cheese, or even chocolate with or without nuts. As this is National Apple Turnover Day, we’ll stick with apples.

1 lb puff pastry (2 sheets), thawed in refrigerator overnight

1 T flour (for dusting)

3 lg Granny Smith apples (or combo with McIntosh), peeled, cored, and diced

1 T butter

¼ c brown sugar (or golden monk fruit or Stevia type, as you prefer)

½ tsp ground cinnamon

1/8 tsp each: ground nutmeg, ground cloves, & salt

1 egg, beaten with 1 T water

Optional Glaze:

½ c confectioners’ style sugar (or sweetener)

1-2 T heavy cream

Melt butter over med heat in large pot; sauté apples, stirring occasionally for about 5 min. Reduce heat to low and stir in brown sugar and seasonings; let simmer 2-3 minutes. Remove from heat and let cool to room temp. Use a rolling pin to roll 1 sheet of pastry into an 11” square; use pizza wheel to cut into 4 squares. Divide half the apple mixture among the 4 squares, spreading over a triangular shape (rather than rectangular), but leaving at least ½“ of pastry exposed around the filled edges. Lightly brush egg wash on edges of pastry and fold side with no filling over the apples, forming a triangle; press edges together to seal (or crimp with a fork, if desired). Repeat with remaining pastry and apples. Refrigerate, uncovered for 20 minutes before baking (or freeze in single layer on baking sheet & then store in airtight plastic bags). To bake, place at least 1” apart on parchment paper-lined baking sheet. Brush tops with egg wash and bake 20-22 minutes (23-25 minutes if frozen) in oven preheated to 400ºF till golden and puffy. Meanwhile, stir confectioners’ sugar and cream together. Drizzle over warm (but not piping hot) turnovers. Makes 8 turnovers. (And yes, if you prefer less sweetness as I do, you can skip the glaze drizzle altogether.)

Tip: If you like, add ¼ c raisins and/or 2-3 T chopped walnuts or pecans to the apples.

About Cathy Burnham Martin

Author of 20+ books, and counting! A professional voice-over artist, dedicated foodie, and lifelong corporate communications geek, Cathy Burnham Martin has enjoyed a highly eclectic career, ranging from the arts and journalism to finance, telecommunications, and publishing. Along with her husband, Ron Martin, she has passions for entertaining, gardening, volunteering, active and visual arts, GREAT food, and traveling. Cathy often says, "I believe that we all should live with as much contagious enthusiasm as possible... Whether we're with friends or family, taking people along for the ride is more than half the fun."
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