These Crispy Apple Turnovers are so yummy! I love using puff pastry, and have several times made sweets with it. You may remember my Puff Pastry Apple Blossoms and Puff Pastry Cherry Blossoms, that are not only tasty but also quite adorable. I’m not an apple pie fan, but if you are this would be the perfect substitute. The portion sizes are small, but perfect. They are just enough sweet to satisfy a craving. They are simple to put together and the best part is they aren’t loaded down with lots of sugar. When you make them, yours should turn out slightly darker than mine. I didn’t have an egg and couldn’t do the egg wash on them. They were just as good, just not as “tan”!
Ingredients
- Flour
- 1 sheet puff pastry defrosted
- 1 c. water
- 1/2 c. sugar
- 3 Granny Smith apples
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- Juice of 1 lemon
- 1 egg white lightly beaten
Instructions
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Preheat the oven to 425 F.
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Generously flour a working surface. Roll the puff pastry into a 9x15 rectangle. Cut the pastry into 6 equal squares. Refrigerate until needed.
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Bring the water and sugar to a boil in a large saucepan. Peel and core the apples; cut into 1/2'' chunks. Toss the apples with the cinnamon, ginger, nutmeg, and lemon juice, then add to the sugar mixture and simmer until liquid thickens, 5 to 7 minutes. Set aside to cool.
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When the apple mixture cools, spoon 2 to 3 tablespoons of apples onto the puff pastry squares, off center. Fold the pastry over the filling to make a triangle and seal the perimeter by pinching the edges or pressing the tines of a fork into the dough.
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Place the turnovers on a baking sheet and brush with the egg whites. Bake until the dough is crispy and golden brown, 12 to 15 minutes.
Recipe Notes
Cook This instead of enjoying Cheesecake Factory Warm Apple Crisp:
Calories: 1355
Saturated fat: 28 grams
Carbohydrates: 207 grams
Adapted from Cook This Not That, David Zinczenco & Matt Goulding
Yvonne
Shirley – I completely left out one of the key ingredients! I added it to the recipe, but it’s 1/2 cup! Thanks for catching that ;) These are delicious!