Apple turnovers are a favorite treat for breakfast or snacks. Add a scoop of ice cream and you’ve got dessert! After some trial and error, many taste tests and a few extra pounds I probably don’t need, I came up with this simple recipe. It’s pretty fast and easy and, most likely, you already have everything you need in the pantry except maybe the pastry sheets. I use Gala or Fuji apples in my recipes but almost any apple will do except apples with mushy flesh like Red Delicious. — L. Weal
2 frozen puff pastry sheets
2 medium Gala or Fuji apples, peeled, cored and chopped
1/4 cup brown sugar
2 tablespoons white sugar
2 teaspoons ground cinnamon
1/8 teaspoon kosher salt
1 beaten egg
large (5-quart) mixing bowl
measuring cups and spoons
sheet pan, lined with baking mat or foil
1. Set oven to 400 degrees. Thaw pastry sheets at room temperature until pliable but still cold — approximately 15 minutes.
2. Mix chopped apples with spices until apples are well-coated.
3. Frozen pastry sheets are folded into thirds. Cut each pastry sheet in half. Once unfolded, you will have dough for 3 turnovers per sheet.
4. Scoop about 2 tablespoons of apple mixture into the center and then fold over to close. Seal edges with a little water and press down with fork or dampened fingers.
5. Cut a few slits into the top to release steam, then place turnovers onto lined baking sheet.
6. Brush tops of turnovers with beaten egg, then top with a sprinkling of sugar.
7. Bake about 18 minutes until golden brown.
8. Place turnovers on cooling rack. Serve warm.
NOTES & TIPS
• Try using both a sweet and a tart apple together, such as a Gala with a Granny Smith.
• Taste apple mixture before filling the turnovers and adjust seasonings to taste.
• Avoid overfilling the pastry sheets. You can stretch the dough slightly over the filling but if there is too much, the turnover might open while baking.