Apple Turnovers

apple-turnovers-fork

What kind of fall would it be without delicious apple turnovers.

These are juicy, full of walnuts and have that great christmasy taste of cinnamon.

When I tasted them they left me completely and utterly speechless.

And the same happened to my boyfriend.

So it has been a pretty quiet household today.

~~~

Ingredients:

3 frozen puff pastry sheets, thawed

3 larger apples, peeled, cored

6 tablespoons chopped walnuts

3/4 cup (150 grams) sugar

1 teaspoon cinnamon

1 teaspoon corn starch

2 teaspoons vanilla extract

1 large egg, lightly beaten

~~~

1. Preheat an oven to 350 F (176 C).

2. Line a baking sheet with parchment paper.

apple-turnovers-dices

3. Cut apples into tiny little dices (about 1/4 inch – 0,6 cm).

apple-turnovers-filling

4. In a bowl, mix together the apples, walnuts, sugar, cinnamon, vanilla extract and corn starch.

apple-turnovers-squares-with-filling

5. Unfold the thawed pastry sheets on a floured surface.

Cut them into 5-inch-by-5-inch (13cm) squares.

Place about 3 teaspoons of filling on each square leaving about 1 inch (2,5 cm) border.

apple-turnovers-egg-edges

6. Use a pastry brush to brush the lightly beaten egg on the border of the pastry.

apple-turnovers-folding

7. Fold each pastry into a triangle.

Try to give the filling no chance to leak. (But still it will, that’s the rule.)

apple-turnover-on-baking-sheet

8. Crimp edges with a fork.

Brush the tops with the egg.

Cut 3 small steam vents in the top of each turnover. (Do it after you’ve applied the egg, otherwise you would seal the vents shut again.)

apple-turnovers-on-plate

9.  Bake for 20 minutes or until puffed and golden.

Enjoy!

3 Responses to Apple Turnovers

  1. 1
    Cheri says:

    I love apple turnovers! These looks soo good! I love your step by step photos.

  2. 2
    Spela says:

    This turnover are greeeaaat :) Thank you for the recipe! :)

    Your blog is amaaaaazing and I become hungry every time I come here ;)

  3. 3
    Lucia Rosan says:

    I am not good in the kitchen at all, but this recipe is so easy to prepare that even I was able to impress guests staying at our DC Inn this past weekend.

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