These beautiful light and flaky apple turnovers use a shortcut puff pastry with a secret ingredient for pastry success.
Apple turnovers have always been a favourite of mine because I’m basically a pastry freak. Surround anything with pastry from a Steak Pie to a Turkey Wellington to Apple Pie and I’ll go mad for it. Add to that my insatiable lust for apple desserts that is well documented on Rock Recipes and you’ll no doubt see why I love these so much. I mean, just look at that pastry, so flaky and light, how could anyone not be tempted by that.
I make apple turnovers with a standard pie crust sometimes too for an old fashioned version from my childhood but my recipe for shortcut puff pastry using sour cream in the recipe to bring the dough together, is just fantastic for apple turnovers. I think they look like they cane from a fancy bake shop, especially with a sprinkle of turbinado sugar on top for a little extra crunch and a really professional look.
I prepare them the day before on the baking sheet, cover them in plastic wrap, then just add the egg wash and coarse sugar in the morning while the oven preheats. Of course there’s nothing at all wrong with serving them warm from the oven with a scoop of vanilla bean ice cream for a satisfying dessert on any occasion.
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- 4 large apples peeled, cored and cut in wedges
- ½ cup white sugar
- 1 tsp cinnamon
- 1/2 tsp grated nutmeg
- 2 tbsp melted butter
- 1 tbsp corn starch
- 1 egg
- 1 tbsp water
Combine corn starch, cinnamon, nutmeg and sugar well.
Pour the melted butter over the apples and toss well.
Next, sprinkle the sugar and spice mixture over the apples and toss together well until the apples are evenly coated.
Roll the dough out and cut into eight 6 inch squares.
Divide apple filling and share among the 8 pastry squares placing it on one half of the square. Brush the edges of the pastries with an egg wash of 1 egg beaten together with 1 tbsp water or milk.
Fold the pastry over the filling and press the edges together slightly to seal. Brush the tops of the pastries with the egg wash and sprinkle them with turbinado sugar if you like. Cut a couple of half inch slits in the top of each turnover with the tip of a very sharp knife.
Place the pastries on a parchment lined cookie sheet and chill for 20-30 minutes in the refrigerator before baking in a preheated 400 degree F oven for about 20-25 minutes until they are evenly golden brown.
Delicious on their own or served warm with whipped cream or ice cream.
Allow additional time to chill the dough.
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