Time for another Super Simple recipe!
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
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.