So here’s the thing about apple picking. You end up with a lot of apples! And Chloe is not much of an apple fan unless it’s reimagined into something like juice, sauce or dessert. Last year, I made a classic apple pie with all the apples we picked from Oak Glen. This year, I wanted to branch out and try my hand at apple turnovers. Mmmmm apple turnovers. That buttery, flaky pastry dough filled with sweet apple pie filling. What’s not to love?
With two kiddos, three and ten months, making that dough from scratch just didn’t sound fun. So I bought my own from Whole Foods (this is the semi of the semi-homemade part). With the dough already done, these were not too hard to put together. The only time-consuming part is peeling and chopping all the apples, but I had a cute little sidekick to help me wash the apples and put the chopped pieces in the bowl!
These came out every bit as delicious as I hoped. A perfect treat to kick off the fall season. Check out the recipe below!
Ingredients:
1 package of puff pastry dough (2 sheets)
3 large apples or 4-5 small apples
1/2 C brown sugar
1 tsp vanilla
1 TBSP cinnamon
2 TBSP butter
1 TBSP melted butter
1-3 tsps cornstarch (only if apples are very juicy)
White sugar for sprinkling atop turnovers
Instructions:
- Make sure puff pastry dough is thawed completely. Cut each sheet into 4 squares.
- Wash, peel and chop apples into little squares.
- Combine apples with sugar, vanilla and cinnamon. Add cornstarch if the mixture has a lot of liquid.
- Fill squares with the mixture. Do not over-fill. Add a 1/4 of a TBSP butter to each filled square.
- Fold over squares from one corner to the other side to create a triangle. Pinch the edges and brush with melted butter. Then use a fork to crease the edges. Pierce each turnover on top. Sprinkle with sugar.
- Bake for 15-20 minutes at 400 degrees.
Enjoy with coffee, tea, a mimosa, vanilla ice cream … you get the picture!
xoxo,
Heidi
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