Apple Turnovers

By cheeserohan

Ingredients

• Crust:
• one 17.5 ounce package frozen puff pastry dough
• 1 egg
• 1 Tablespoon butter
• white sugar to sprinkle on top
• Apple Filling:
• 4 1/2 cups cored, peeled, sliced and chopped apples
• 1/2 cup sweetened dried cranberries
• 1 Tablespoon lemon juice
• 1/3 cup white sugar
• 1/4 cup flour
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cardamon
• 1/4 teaspoon salt.

Preparation

Step 1

1. Thaw your puff pastry dough according to package directions. Do this on a floured board.

2. While the pastry is thawing, core and peel the apples. Slice them as you would for a pie and then cut the slices in 3 pieces. Place the apples in a large mixing bowl and mix in the sweetened dried cranberries. Sprinkle the fruit with lemon juice to keep the apples from browning. Toss the mixture around with your fingers to make sure all the apples are moistened.

3. Mix the sugar, flour, spices and salt together in a small bowl.

4. Dump the bowl with the dry ingredients on top of the apples and toss them to coat the apples.

5. Preheat oven to 400F.

6. When your puff pastry has thawed, roll half of it out to a twelve-inch square on a floured board. Use a sharp knife to make one horizontal line through the middle of the square and one vertical line through the middle of the square, to divide it into 4 equal pieces.

7. Break the egg into a cup. Add water and whisk it up.

8. Line a cookie sheet with a piece of parchment paper. Transfer one square of puff pastry dough to the cookie sheet.

9. Use a pastry brush to brush the inside edges of the square with the egg wash.

10. With a slotted spoon, pick up approximately 1/2 cup of the filling and place it in the center of the square. Pull one coner of the square over the filling to the opposite corner of the square, forming a triangle. Press the edges together and use the tines of a fork to seal the edges together.

11. Coat the top of the turnover with egg wash. Cut two slits in the top of the turnover with a sharp knife. The slits should be about an inch long.

12. Follow the same procedure to fill and seal the remaining three turnovers.

13. Repeat the above for the second sheet of puff pastry dough.

14. Sprinkle tops of turnovers with white sugar.

15. Bake for 25 minutes or until golden brown on top. Remove the cookie sheet to a wire rack and let the turnovers cool for 5 minutes. Then pull the parchment paper and the turnovers off the cookie sheet and onto a wire rack.