Since I made the mini apple crumble on Monday, my family has been requesting me for my apple turnovers. How can I say no to them, right? The ingredients and steps are pretty similar to the apple crumble. Just that I had to get more apples since I used up the remaining on Monday. Always happy to pop down to the grocery store and somehow, I always managed to fill up my shopping basket with items other than on the shopping list. My version of a walk-in wardrobe is a room with shelves filled with all sorts of spices, ingredients, cooking tools, left, right and centre (think Masterchef pantry).
The usual suspects
Ingredients:
3 granny smith apples, peeled, cored and cut into small pieces
Zest of half of an orange
1/2 cup brown sugar
2 tbsp unsalted butter
1 1/2 tbsp of flour
1 tsp ground cinnamon
1/4 tsp salt
2 sheets of puff pastry, thawed
Egg wash (One egg beaten with 1 tbsp of water or milk)
Some raw sugar, for topping
Makes 8
Recipe source: Laura in the kitchen
Preheat your oven to 200C (400F) degrees, line 2 baking sheets with parchment paper and set aside.
Cut them into small bite sizes
In a large skillet with high sides, add the butter and let it melt. Add the apples, brown sugar, cinnamon and orange zest and cook them all together on medium heat for about 7 minutes or until the apples have softened a bit.
Cook on medium heat
Sprinkle over the flour and cook for one more minute.
Thickening the sauce
Let the mixture cool completely.
Unfold each sheet of puff pastry onto a lightly floured board and roll it out so its about an inch bigger on all sides.
If you like your crust thin and flaky, this step is necessary
Cut each piece into 4 squares.
Putting my pizza cutter to good use
Place a dollop of the apple mixture in the center of each one, brush all the edges with the egg wash and seal it in a triangle shape.
The portion is just right
Sealing the edges with egg wash
Slit a hole in the middle for air to escape while baking
To secure the the edges, use the teeth of the fork and gently pressed down on all sides. Place each turnover on the prepared baking sheet and brush the tops with the egg wash. Sprinkle with some raw sugar and bake the turnovers for about 20 to 25 minutes or until golden brown.
Ready to go into the pre-heated oven
Serve with ice-cream if desired.
Piping hot!
- Chinese Fried Fish Soup - November 24, 2020
- Steamed Clams in White Wine Butter Sauce - October 30, 2020
- Easy Air-Fry Honey Garlic Chicken - October 23, 2020
