(You’re looking for the glaze to be the consistency of white school glue.) Allow to Cool + Drizzle With Glaze You may need to add more milk or more powdered sugar to get the consistency you want. While turnovers are baking, make the glaze by whisking powdered sugar together with vanilla and milk. Bake Apple Turnoversīake 15-17 minutes or until puffed and golden brown. Brush the tops with more egg wash and sprinkle with 1/2 teaspoon of sugar each. I pressed the dough against my finger with a fork to help seal it well. Press the edges together to seal completely. Bring the opposite corners up and seal together at the top. Whisk egg and milk in small bowl and brush onto the edges of puff pastry to help seal. Place equal amounts of cooked apples into the center of each puff pastry square. Roll out puff pastry to a 10 x 10-inch square and to seal the edges from where it was folded. Cook until apple slices have softened, about 7 minutes. Place into warm butter with sugar, cinnamon, and salt. Place a medium skillet over medium-low heat. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Here’s what to expect when making these: Preheat Oven + Prep Baking Sheet It’s basically like eating an apple pie that was made in one third of the time! (But if you wanted an apple pie recipe, I have a great one here.) For full recipe details, see the printable recipe card below. Because we are taking the help from the store from puff pastry, all you really need to do is cook the apples, fill the puff pastry and bake. I know I keep saying this again and again, but this truly is one of those recipes that can be made my anyone, regardless of their skill level. Bake apple turnovers made with crescent rolls according to the crescent roll packaging. I’ve definitely done that before in a pinch. Regardless of what you choose, this apple turnover recipe cannot be beat!Īlso, if you can find sheets of crescent roll dough, that would work well, too! It would be a bit of work to press all the seams together in the pre-cut crescent rolls, but doable. Again, a store-bought, the pre-made dough is easiest, but this homemade pie crust recipe is really hard to pass up. What if I don’t have puff pastry?Ī great substitute for store-bought puff pastry is refrigerated pie dough. Fill, fold into triangles, seal with a fork and bake. After I do this, I use a rolling pin to even out the sides and then a pizza cutter or sharp knife to cut it into four even squares. Totally normal! Flour your work surface and your fingers and simply press it back together. When you unfold the sheet, there might be cracks along the seams where it was folded. One sheet will make four apple turnovers. When you open up the package, there will be two sheets. To use these for ANY recipe, you’ll want to follow package directions to thaw, typically in the fridge for a day. The most common brand of puff pastry is Pepperidge Farm Puff Pastry Sheets found in the freezer section, probably right around the frozen fruit and the cool whip. Puff Pastry is just that…pastry! Just knowing that can scare a few of you readers off, but never fear! Back up is here! So be sure to keep reading because this Apple Turnover recipe is one you won’t want to lose. Add a little (or a lot) of glaze and ya’ll, that’s a tasty treat that will help you win friends and influence people. Ha! The cinnamon/butter/sugar syrup that you get when you cook the apples is so delicious and the flaky pastry after its all baked is heavenly. My ratio of cooked apple to puff pastry is right where I like it: not too much fruit and not too much pastry, though if I had to choose, I’d probably still choose puff pastry over apples. Now that my passion for food has grown into this full blown love affair (hello food blog!), I’ve come to start eating cooked fruit again, but only in the right application. One time my mom was serving some kind of cobbler and I chose to eat salad for dessert. Growing up, I used to hate the texture of cooked fruit, especially apples! I even hated fresh apples for a time. Easiest Apple Turnover Recipe, like ever.
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