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).
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
Recipe source: Laura in the kitchen
Preheat your oven to 200C (400F) degrees, line 2 baking sheets with parchment paper and set aside.
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.
Sprinkle over the flour and cook for one more minute.
Unfold each sheet of puff pastry onto a lightly floured board and roll it out so its about an inch bigger on all sides.
Cut each piece into 4 squares.
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.
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.
Serve with ice-cream if desired.