11 November 2009

Easy Apple Turnovers


H found a recipe for apple turnovers in one of her kid magazines (Your Big Backyard, I think), and asked if we could make them. Sure, I thought, but we're not using crescent roll dough like the magazine suggests. We're going to make them the way I remember them from my childhood--with wonderful, flaky puff pastry.

Turnovers are so easy to make, and the end result is definitely worth your time. Make these first thing in the morning and have them with some eggs. Take them along for a brunch or hostess gift. Make them after dinner and drizzle on some brandy caramel sauce for a warm autumn dessert. Just make them...and get your kids to help!

There are lots of things the kids can do to help with these. H is 5, and she used a butter knife to cut the thawed puff pastry into three strips (along the scored lines from the pastry being folded in the box).
J is 2, and he helped me stir the cinnamon and sugar into the apple pieces.
They both helped crimp the edges with a fork. J called the marks "railroad tracks."
Easy Apple Turnovers
2 sheets (1 box) frozen puff pastry, thawed
1 large apple (or 2 small)
1/2 teaspoon cinnamon
1 tablespoon sugar
  • Prepare a baking sheet by lining it with a silicone mat, parchment paper, or a little butter or non-stick spray.
  • Cut each pastry sheet into three strips (use the fold lines as guides).
  • Remove the core and dice the apple into tiny pieces. These won't be cooking long, and you want them to be soft, so get them small. I didn't measure, but mine were probably 1/8" x 1/4" and that worked fine.
  • Place apple pieces into a bowl; stir in cinnamon and sugar.
  • Place approximately 1/6 of the apple chunks onto the center of one half of a pastry strip, leaving room to crimp the edges. (See photo above)
  • Repeat with the other five strips, distributing apple pieces evenly.
  • Fold pastry dough over the apples, lining up the edges of the dough.
  • Carefully but firmly, press around the edges of the dough with the tines of a fork. (See photo above)
  • Gently transfer turnovers to prepared baking sheet.
  • Bake at 400° for 15-20 minutes. Remove from oven when the tops are golden brown.
  • Cool for 10 minutes before serving. (Check interior temperature before serving to little ones!)
Makes 6 large turnovers.

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