Anyone else grow up making apple turnovers in the fall? So nostalgic and delicious. Flaky, pillowy pastry filled with tangy, sweet, spiced apples. I decided to make a simplified recipe using store bought puff pastry (because Ina Garten says store bought is fine ;) ) This makes for an excellent weekend treat and fun activity for the whole family. I hope you enjoy!
Ingredients-Makes 4 Turnovers:
1 1/2 cups granny smith apples, small diced
2 tablespoons butter
2 tablespoons sugar
1/2 teaspoon minced ginger (optional)
1/2 pumpkin spice (or cinnamon)
1/2 teaspoon arrowroot starch
1 sheet of frozen puff pastry dough (I like Pepperidge Farm)
For the pastry:
Thaw in the fridge for at least 1 hour or up to 24 hours before baking (do not thaw on the counter-it needs to stay cold to rise properly!).
For the turnovers:
Preheat the oven to 400 F and line a sheet tray with parchment paper.
Combine the apples and butter in a small saucepan and mix over medium heat for 7-8 minutes until the apples have softened a bit.
Turn the heat to medium low and add the sugar, ginger, pumpkin spice, and arrowroot to the apple mixture and stir for an additional 3-5 minutes until the apples are soft and the mixture has thickened. Turn off the heat and set aside.
Unfold the chilled puff pastry onto the lined sheet tray and with a very sharp knife, cut into 4 even squares. Add the filling to the middle of each square leaving some room on the edges.
Fold each square in half so that the corners of the pastry meet. If some apple spills out, just tuck it back in! Take a fork and seal the edges of each turnover.
Whisk an egg with 1 tablespoon water to make an egg wash and brush the tops of the turnovers with the egg wash.
Bake for 18-20 minutes until golden brown on top. Let cool for at least 5 minutes and enjoy!