If you browse a recipe for Apple Turnovers, there will be many different ones. You will just need to find one that suits your taste. I like this one as the walnuts give it a nice touch. Also, instead of buying puff pastry sheet, I made the crust (pâte brisée dough -receipe from Simplyrecipes.com) from scratch which was not hard at all. My first try was a great success.
1 large Granny Smith apple, peeled, cored, cut into 1/4-inch dice
2 Tbsp Chopped walnuts
1/4 cup Sugar
1/4 tsp Cinnamon
1/2 tsp Corn starch
1/4 cup Apple sauce
1/8 tsp Vanilla
2 Pâte brisée dough recipes
1 large Egg (lightly beaten)
1 tsp Milk
- Pre-heat oven to 400°F. Butter the baking sheet.
- In a skillet, mix together apples, walnuts, sugar, cinnamon, and corn starch, add apple sauce and vanilla, bring to a boil over medium heat, stir constantly for 5-10 minutes or until apples are tender.
- Roll out Pâte brisée dough on a lightly floured surface and cut into six 5×5-inch squares.
- Divide the apple mixture among the squares, leaving a 1-inch border. In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry.
- Fold each pastry into a triangle, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash. Poke 2 or 3 small steam vents in the top of each turnover.
- Place the pastries in the oven and bake at 400°F for 20 minutes, or until puffed and golden. Cool turnovers to warm before serving.