Apple Turnovers


Apple Turnovers

Dear Pie Crust,

It’s not me; it’s you. I have tried for years to love you. To appreciate your flaky, buttery crust fresh from the oven. Everybody raves about you no matter the season – pecan and pumpkin when the leaves are falling, hearty stick-to-your-ribs pot pie when it’s too cold to venture outside, fresh fruit when the sun is shining. I can get behind the filling you encase, but your taste ends up falling flat for me. Maybe I don’t love you because you haven’t loved me back. I’m incapable of rolling you out into a perfect circle to line my pie plate. Perhaps I’m just not a good pie crust maker. Or perhaps I’ve had my share of commercialized pie crusts growing up and you have let me down every time. Don’t think I have to love you because you are my only option. I have found a new lover – puff pastry. It knows how to cheer me up when you fail me. That flaky crust. That puffiness. That crunch when you bake it. I mean, look at these Apple Turnovers. They puff up a million times more than you ever would, pie crust. Then when you take that first bite, that flaky crunch is met with the sweet taste of apple pie filling.


Apple TurnoversApple Turnovers

Oh pie crust, do you realize how much easier it is to work with puff pastry? When I took it out of the box, it was already a rectangle. Do you know how hard it is to roll you out into a shape with straight edges? All I had to do was roll it a few inches to make it a 12×12 square then cut into four equal pieces. Four *equal* pieces. I couldn’t do that with you, pie crust. Some would’ve come out larger. Some would’ve come out smaller. Puff pastry made it so easy to fill and fold into triangles. Do you know how hard it is to fold a deformed square into a triangle? When was the last time you didn’t make me cry, pie crust?


Apple TurnoversApple Turnovers

Pie crust, you may be laughing because my Apple Turnovers look burned, but they didn’t. Really that’s the egg wash bath and the cinnamon sugar shower I gave them. I couldn’t leave them cold and naked, so I dressed them in a simple vanilla glaze.


Apple TurnoversApple Turnovers

Maybe I am pie crust challenged. Maybe I’ve been deprived of a great pie crust all my life. Maybe I need to find a real pie maker that will make me say wow this is the best pie crust ever.

Maybe it really is me.


Apple Turnovers

Apple Turnovers
 
Author:
Serves: 4 turnovers
Ingredients
Apple Filling
  • 1/3 cup water
  • 1 tsp apple juice, apple cider, or lemon juice
  • 1/3 cup sugar
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground clove
  • 1 1/2 Tbsp cornstarch
  • Few drops of vanilla
  • 1 cup apples, cored, peeled, and chopped
Turnover
  • 1 sheet puff pastry, partially frozen
  • 1 egg
  • 1 tsp sugar mixed with 1/4 tsp cinnamon
Glaze
  • 1/2 cup powdered sugar
  • 1 Tbsp milk
  • Few drops of vanilla
Instructions
  1. Preheat oven to 400F. Line a cookie sheet with parchment paper.
Apple Filling
  1. In a large saucepan, combine water, juice, sugar, and cornstarch. Stir over medium heat until thickened and bubbly. Cook for 2 minutes, constantly stirring. Remove from heat and stir in vanilla and apples. Set aside to cool.
Turnovers
  1. Dust a dry, flat surface with enough flour to roll out the puff pastry. Roll it out into a 12x12 square. Cut the dough into four equal squares.
  2. In a small bowl, beat the egg. Take one square, brush the edges with some of the egg. Place about one or two tablespoons of filling into the middle, being careful not to get too close to the edge. Take one of the corners and fold it diagonally to the other corner, forming a triangle. Press the edges together to seal. Place the turnover on the cookie sheet. Repeat with the remaining squares. If you have any leftover filling, refrigerate it for another time.
  3. After all four are on the sheet, cut two slits into each one. Brush them with the beaten egg. Discard any leftover egg. Sprinkle with cinnamon sugar mixture. Bake for 18-20 minutes or until golden brown and puffed. Let cool.
When cool to the touch, make the glaze:
  1. In a small bowl, whisk together the sugar, milk, and vanilla. Drizzle on top of each turnover. Let sit for a few minutes while the glaze hardens.

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Comments

  1. Wow, those look great. I do happen to have a knack for pie crust but my love for puff pastry is separate and strong. :)

  2. These are so pretty Carla!

  3. I absolutely love apple turnover. Puff pastry is the truth, isnt it? lol! These look so good, Carla!

  4. I love your ode to puffy pastry. You basically spoke everything I feel pie crust. We don’t get along. We aren’t friends. Puff and I though are BFFS.

  5. Oh Carla, you are so funny! We all have things that are a bit of a challenge and pie crust seems to be yours. I do love turnovers. Cherry is my absolute favorite and I can see making them with your homemade cherry pie filling.

  6. These would make the perfect breakfast treat. Absolutely gorgeous!

  7. you know me; I love pie crust… and apples… and fall… and turnovers. And if you don’t love pie crust, I won’t hold it against you! Especially because you can make magic with puff pastry! :)

  8. I am totally a pie crust novice too. I made a quiche the other day and bought a frozen pie crust. Bad blogger, I know :) Maybe I should try again, because these turnovers look amazing.

  9. Lol – you’re awesome, Carla! I love this post. I have the same relationship with pie crust: difficult and full of angst! Puff pastry is definitely my main pastry squeeze. These apple turnovers look so freaking good. They don’t look burnt at all – the pastry is perfectly flaky, golden and crispy, and don’t even get me started on the delectable syrupy, cinnamon-flecked apple innards oozing out.

  10. I love this recipe. Well done

  11. You have me drooling over these. Vanilla glaze, cinnamon sugar shower…yes, please. I want to take my finger to that sweet apple filling oozing out the side.

  12. This is destiny! I bought 3 packages of Puff pastry today! Can’t wait to make these this weekend! Pinned.

  13. I love pie crust… but puff pastry is totally better. These look delicious!

  14. Thanks for the laugh this morning, Carla! I have a loyal, foolproof pie crust from Good Housekeeping’s 1980 edition of their Illustrated Cookbook that has never failed me , but I must confess to cheating regularly with puff pastry. To roll regular crust out round, I use one of these. http://www.kingarthurflour.com/shop/items/pie-crust-bag-14-inch I have them in two sizes 11″ and 14″.

Trackbacks

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