Apple Turnovers

Who remembers frozen puff pastry apple turnovers? Pop them in the oven and 30 minutes later you are eating a hot fruit turnover with a big scoop of vanilla ice cream. I liked to eat mine in a bowl so the puffed pastry could soak up the melted ice cream.

Here's a recipe for apple turnovers that may take a few extra steps than the frozen pastries of memory, but they taste so good it doesn't matter.

In place of puff pastry this recipe uses pie dough. If you are skilled enough to make puff pastry, by all means do it. If you are in a rush, there's no shame in using frozen puff pastry or pie dough.



Peel the apples and cut into bite-size cubes.

Heat the butter in a large skillet with a lid until frothy. Add the apples. Sprinkle with lemon juice and stir. Add the brown sugar, salt and cinnamon. Cover the skillet and cook slowly until the apples are tender. Using a slotted spoon, transfer the apples to a bowl and set aside to cool.

To make the crust, sift the flour and salt together in a medium sized bowl. In a separate bowl, whisk together the milk and oil. Add this to the flour until well blended. It's ready when the mixture is still crumbly but holds together when pressed.

Place the dough between two pieces of wax paper. Roll out and cut into four 5-inch squares.

Now you are ready to assemble the turnovers. Moisten the edge of a pastry square with a little bit of water. Place a heaping tablespoon of filling in the center, fold over into a triangle and seal the edges. Press the tines of a fork along the edges to crimp. The edges should be well sealed so that the filling doesn't run out during baking.

Place on a parchment paper lined baking sheet. Use a baking sheet with rims to catch any filling that escapes the pastry.

Continue the assembly, one at a time, until all the turnovers are prepared.

Bake the turnovers in a preheated 375°F oven for 20 to 30 minutes or until the crust is golden.

Remove from the oven and allow to cool before eating.


Time to prepare: 55 minutes.

Serves 4-5.


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