Puff Pastry Apple Pie Turnovers Recipes

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

PUFF PASTRY APPLE PIE TURNOVERS RECIPE

Steps:

• Preheat oven to 415°F. Line baking sheet with parchment paper or silicone mat. Roll out puff pastry. Cut into 4 equal squares. Transfer to baking sheet. In a medium saucepan, add butter. Allow to melt and then whisk in brown sugar. Bring to a boil. Allow to cook for 2 minutes while continuing to whisk mixture. Add apples, turn heat down and simmer on low for 10 minutes stirring occasionally. Evenly divide apple compote slightly off-center in each square. Fold the turnovers in half diagonally, to create triangular turnovers. Press the edges with a fork to seal. Brush each with egg wash. Bake turnovers for 10-12 minutes or until golden brown. You may see the filling oozing out. Remove from heat and place on cooling rack. Allow to cool for 5 minutes. Serve and ENJOY!

APPLE TURNOVERS

Steps:

• Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
• Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
• Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
• To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

PUFF PASTRY APPLE PIE TURNOVERS WAPPLE SPICE GLAZE

Steps:

• Lightly flour board. Open sheets of puff pastry and roll slightly with a rolling pin to make flat again. With a fluted pastry cutter or pizza wheel, cut each in half, then in half again making 4 squares out of each. 8 total. Place squares onto 2 baking sheets lined with parchment paper. Top each with spoonfuls of apple pie filling in the centers. Evenly sprinkle the filling with 2 of the teaspoons of cinnamon-sugar mix.
• Beat egg with water. brush 2 edges with eggwash, and fold other side over making a triangle. Press edges closed. Use a fork to crimp. Poke fork in tops to vent. Sprinkle tops evenly with the other 2 teaspoons cinnamon-sugar mix.
• Bake in preheated 400 degree oven for 20 minutes. *I used both of my ovens. If using one oven, you may want to bake them one sheet at a time. Or be sure to rotate the sheets halfway through baking time.
• For Glaze: In small bowl mix the butter, powdered sugar, vanilla and spice mix til crumbly with a fork. Mix in 2 tablespoon of milk or cream til no longer lumpy, smooth and of a frosting consistency. Add about 2 teaspoons more til you can drizzle it over the warm turnovers.
• *If too thin, add more powdered sugar. If too thick, add more milk or cream. Spice amount is to taste.

APPLE TURNOVERS

Steps:

• Put the Bramley apple, sugar and cinnamon in a small pan with 1 tbsp water. Cover with a lid and simmer over a low heat for 10-15 mins until the apple breaks down and turns into a compote.
• Stir in the butter and the Gala apple and cook for a further 5 mins, uncovered, until the Gala apple is just soft but retaining its shape, and any excess water has evaporated to make a thick compote around the Gala chunks. Remove from the heat and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. Unravel the puff pastry sheet out on a work surface, and cut into 4 even rectangles. Divide the apple filling to one side of each of the puff pastry rectangles, leaving a 1cm border. Brush the border with milk and fold over the empty side of pastry over the filling and crimp together. Brush with more milk and sprinkle over the sugar. Make a small steam hole in the middle of the turnovers.
• Transfer to a parchment-lined baking sheet and bake for 20-25 mins until golden and puffed up. Leave to cool for 10 mins on a wire rack (the filling will be molten when it first comes out the oven) before serving warm with a scoop of vanilla ice cream, or serve at room temperature. Keep for 2 days in an airtight container.

TOFFEE APPLE TURNOVER PUFF PIE

Steps:

• Chop the apples into small chunks. Heat the butter in a pan over a medium-high heat until sizzling, then scatter in most of the sugar, reserving about 1 tsp. Bubble until the sugar has dissolved and the mixture is sticky. Tip in the apples and stir to coat. Season with a small pinch of sea salt flakes and cook for 5-6 mins until the apples have softened and started to caramelise and any juices they have released have evaporated. Remove from the heat and set aside to cool completely. Once cooled, will keep chilled for up to a day.
• Heat the oven to 200C/180C fan/gas 6 with a baking tray inside on the middle shelf. Unravel the pastry on its baking parchment. Spoon the apple mixture over the right side of the pastry, leaving about a 1-2cm border around the edge, then brush the border all around the pastry with some of the beaten egg yolk. Fold the left side of the pastry over the apple filling to enclose it. Crimp or pinch the edge, or use a fork to seal. Use the back of a knife to score six triangles over the top of the pie, and make a few small slits in the centre of each. Brush all over with the rest of the egg yolk, then scatter with the reserved 1 tsp sugar.
• Carefully lift the pie, still on its parchment, onto the hot baking tray in the oven. Bake for 25-30 mins until puffed up and deeply golden. Leave to cool for 10 mins, then cut into wedges using the marked-out triangles as a guide.

PUFF PASTRY APPLE TURNOVERS RECIPE

Steps:

• Melt butter in a large frying pan over medium heat. Cook apple, stirring occasionally, for 4-5 minutes until tender. Stir in maple syrup, sugar, and cinnamon. Cook, stirring, for 4-5 minutes until liquid boils and thickens.
• Transfer mixture to a bowl. Stir in sultanas. Set aside for 15 minutes to cool, then chill until mixture is cold. Preheat oven to hot, 200°C Cut each pastry sheet into 4 even sized squares.
• Spoon 2 tablespoons of apple mixture onto one half of each pastry square. Brush edges with a little egg. Fold pastry over filling to form a triangle, pressing edges to seal. Brush with remaining egg. Bake for 15-20 minutes until golden. Dust with icing sugar and serve with icecream.