Considering that today is Super Bowl Sunday, one might wonder why I’m not sharing a recipe for buffalo wings or some sort of ultimate party dip. While those are great party foods, I am not what you might call a football fan. I won’t lose a wink of sleep tonight if I don’t know who reigned victorious on the gridiron. However, I’m also not one to let a good reason to bake pastries slip by me. In football lingo, a turnover is not exactly a sign of success. Around here, a turnover is a very, very good thing. What’s not to love about buttery, flaky pastry filled with gooey, cinnamon-y apple filling? Everyone wins.
Deep down, I have a guilty conscience for not sharing a recipe for homemade puff pastry with you. That day will come soon enough. It’s still a work in progress. These apple turnovers are made with pre-made puff pastry and one bite made my guilt melt away. These turnovers are so easy to make, yet they taste so much better than apple turnovers from the bakery. Who needs football anyway?
Ingredients:
2 sheets frozen puff pastry, thawed overnight in refrigerator
3-4 medium apples, peeled and diced (about 2 cups)
2 tablespoons unsalted butter
⅓ cup light brown sugar
1 tablespoon corn starch
1 tablespoon pineapple, lemon, or orange juice
1 teaspoon cinnamon
Pinch nutmeg
Pinch cardamom
Pinch ginger
1 teaspoon pure vanilla extract
1 egg white
1 tablespoon water
¾ cup confectioners’ sugar
1-2 tablespoons milk
1 teaspoon pure vanilla extract
Directions:
- Preheat oven to 400 degrees F.
- In a skillet set over medium heat, brown the butter by cooking it until the milk solids have turned a golden color. Stir in the apples and cook a few minutes.
- Add brown sugar, corn starch, juice, cinnamon, nutmeg, cardamom, and ginger. Continue cooking, stirring frequently, until apples are tender and liquid has thickened. Remove from heat and stir in vanilla.
- In a small bowl, gently beat the egg white and water until combined.
- Unfold the puff pastry sheets and cut each sheet into 4 squares. Arrange on parchment-lined baking sheets.
- Spread a few tablespoons of filling onto each pastry square, being careful not to get the filling too close to the edges. Brush the edges of each pastry square with the egg wash and fold dough over to form a triangle, gently pressing the edges to seal. Brush tops of each triangle with egg wash.
- Bake 13-16 minutes, until puffed and golden.
- Meanwhile, prepare the glaze. In a small bowl, mix together the confectioner’s sugar, milk, and vanilla until smooth. Add more milk or confectioners’ sugar as needed to adjust consistency.
- Let turnovers cool for 10 minutes before drizzling with glaze. Let glaze set a few minutes before serving.
- Enjoy!
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