Apple Turnovers

Apple Turnover

Who has five pounds of apples in his refrigerator?  This guy.  And I’m betting I’m not the only CSA member with this problem.  I love apples, but I’m not an apple a day eater.  Apples have slowly been accumulating in the back of my refrigerator for the past few weeks (don’t get me started on the pears), so I I’ve turned to something that I’m certainly not skilled at – baking.  But don’t worry.  Even for beginners, these apple turnover recipes will give you easy way to help you use up some of your apple shares in a very delicious way.

{Recipe after the jump.}

What makes this recipe so simple, even for baking beginners, is that the puff pastry is so simple to work with.  The main work that you’ll be doing is making the apple filling, which shouldn’t be a problem for any cook.  The filling really is what you make of it.  And to show that, I’m posting two recipes.  The first is for a fairly traditional apple turnover.  It is simple and straightforward, with seasonings that should be familiar to anyone that’s eaten an apple dessert before.For the second recipe, though, I decided to have some fun with the flavorings.  The basics are exactly the same as the first recipe – apples sauteed in butter, with brown sugar creating a syrup and cornstarch plus water binding everything together into a filling.  However, the flavors go in a completely different direction, pulling in influences from the Caribbean, Latin America, and Southern Asia.  The result is a turnover with vibrant, bold flavors and spices with just a bare touch of heat.Either of these recipes can be enjoyed either for breakfast or as a dessert or snack.  Unbaked, these turnovers can remain in your refrigerator for several days.  However, once baked, they should be eaten then and there, because they will not reheat well.  But if you want a great way to use your apples while creating an easy sweet treat at the same time, give these recipes a try.   — Adam Gregory

Traditional Apple Turnovers

Servings: 4

Cooking time: around 25 Minutes (Filling) + 25 (Baking)

Ingredients:

  • 2 ½  CSA Apples
  • ¼ cup Brown Sugar
  • ½ tsp Cinnamon
  • ¼ tsp Nutmeg
  • ¼ tsp Allspice
  • ¾ tbs Cornstarch
  • 4 tbs Water
  • 1 tbs Butter
  • 1 sheet frozen puff pastry, thawed (that’s half of a standard package)
  • 1 egg
  • 2 Tbs Milk or Water
  • salt to taste

Directions:

1) Wash and peel 2 ½ CSA apples.  Any apple should work well and can be used depending on your taste for sweet or tart apples.  Firm apples are not needed unless texture is important to you.  I used red CSA apples in this recipe and found the softer texture of the filling to be fine.2) Pre-measure your spices in a small bowl, as well as your brown sugar in a separate container.  Reserve.3) Add ¾ tbs cornstarch into a small bowl.  Add 4 tbs of water and mix well.  Reserve.

4) In a medium saute pan over medium high heat, add 1 tbs of butter.  Allow the butter to melt and add the diced apples.  Cok for 3-5 minutes until lightly browned and softened.  Add your spices and cook for an additional 2 minute.  Season with salt to taste.

5) Reduce your heat to medium low and add the brown sugar, mix well, and let cook for 2 minutes, stirring occasionally.

6) Add the cornstarch and water mixture, stir, and cook for around 2 minutes, stirring occasionally, until the mixture thickens considerably.  You want the mixture to tighten up.  If the mixture is too loose, it will be more likely to leak from the turnovers when baking.

7) When the mixture has thickened to your liking, transfer to a small bowl.  Ideally, this should refrigerate for at least 1-2 hours.  It can be used to immediately fill the puff pastry, but the results will not be as good, and it won’t be as easy to work with as the mixture will be when it cools.

8 ) Preheat the oven to 400 degrees.  Take one sheet of store bought puff pastry, which you have let defrost in your refrigerator, covered or wrapped in plastic overnight, and place on a work surface.  Using a knife, divide the puff pastry sheet into 4 smaller squares or triangles.  Squares will create more uniform pastries and may be easier to work with.  Triangles will create elongated turnovers, but may not be as easy to fill.

9) Place around ¼ of the mixture into the center of each pastry sheet.  Each sheet should hold around 1 heaping spoon plus maybe a little more if you want to overfill the turnover.  Less filling will mean a better seal and less chance of leaking.

10) Mix 1 egg with 2 tbs of milk or water.  Using a pastry brush or your fingers, spread this mixture along the edges of each puff pastry sheet.  Fold the pastry sheets over into small triangles, keeping the filling in the center, and press the edges together.  Work around the filling to make sure the edges are sealing together well without getting filling in between the seal.  Having a good seal here will also mean less chance of a leaky turnover.

11) Using a fork, press down along the two sealed edges to create a decorative edge and seal the turnovers.

12) The turnovers can be cooked now or can be refrigerator for 1-2 hours or kept in the refrigerator for several days uncooked.  If the turnovers are refrigerated before cooking, this will allow the edges to seal better than they would if baked now.  However, they can be baked right away if desired.

13) Preheat your oven to 400 degrees.  Place the turnovers on a parchment lined baking sheet and brush the tops with a bit of your egg mixture (optional – but a good idea if you have any egg wash left).  Place in the oven and bake for 25 minutes or until the tops are golden brown.  Remove from oven and allow the turnovers to cool for 10 minutes before serving.

Enjoy!

 

Chile Lime Apple Turnovers

Servings: 4

Cooking time: around 30 Minutes (Filling) + 25 (Baking)

Ingredients:

  • 2 ½  CSA Apples
  • ¼ cup Brown Sugar
  • ¼ tsp minced fresh CSA Thyme
  • ¼ tsp Gharam Masala
  • ¼ tsp Allspice
  • zest of 1 Lime
  • ½ tsp Sriracha
  • ¾ tbs Cornstarch
  • 3 tbs Water
  • juice of ½ Lime
  • 1 tbs Butter
  • 1 sheet frozen puff pastry, thawed (that’s half of a standard package)
  • 1 egg
  • 2 Tbs Milk or Water
  • salt and pepper to taste

Directions:

1) Wash and peel 2 ½ CSA apples.  Any apple should work well and can be used depending on your taste for sweet or tart apples.  Firm apples are not needed unless texture is important to you.  I used red CSA apples in this recipe and found the softer texture of the filling to be fine.2) Pre-measure your spices and thyme in a small bowl, as well as your brown sugar in a separate container.  Reserve.3) Zest 1 lime.  Reserve.  In a small bowl juice ½ of the lime and add to this ½ tsp sriracha chile sauce.  Mix and reserve.

4) Add ¾ tbs cornstarch into a small bowl.  Add 3 tbs of water and mix well.  Reserve.

5) In a medium saute pan over medium high heat, add 1 tbs of butter.  Allow the butter to melt and turn slightly brown.  Add the diced apples and cook for 3-5 minutes until lightly browned and softened.  Add your spices and thyme and cook for an additional 1 minute.  Add the lime zest and cook for an additional 1 minute.   Season with salt and pepper to taste.

6) Reduce your heat to medium low and add the brown sugar, mix well, and let cook for 2 minutes, stirring occasionally.

7) Add the lime juice and sriracha mixture and stir.  Cook for 30 seconds.  Add the cornstarch and water mixture, stir, and cook for around 2 minutes, stirring occasionally, until the mixture thickens considerably.  You want the mixture to tighten up.  If the mixture is too loose, it will be more likely to leak from the turnovers when baking.

8 ) When the mixture has thickened to your liking, transfer to a small bowl.  Ideally, this should refrigerate for at least 1-2 hours.  It can be used to immediately fill the puff pastry, but the results will not be as good, and it won’t be as easy to work with as the mixture will be when it cools.

9) Preheat the oven to 400 degrees.  Take one sheet of store bought puff pastry, which you have let defrost in your refrigerator, covered or wrapped in plastic overnight, and place on a work surface.  Using a knife, divide the puff pastry sheet into 4 smaller squares or triangles.  Squares will create more uniform pastries and may be easier to work with.  Triangles will create elongated turnovers, but may not be as easy to fill.

10) Place around ¼ of the mixture into the center of each pastry sheet.  Each sheet should hold around 1 heaping spoon plus maybe a little more if you want to overfill the turnover.  Less filling will mean a better seal and less chance of leaking.

11) Mix 1 egg with 2 tbs of milk or water.  Using a pastry brush or your fingers, spread this mixture along the edges of each puff pastry sheet.  Fold the pastry sheets over into small triangles, keeping the filling in the center, and press the edges together.  Work around the filling to make sure the edges are sealing together well without getting filling in between the seal.  Having a good seal here will also mean less chance of a leaky turnover.

12) Using a fork, press down along the two sealed edges to create a decorative edge and seal the turnovers.

13) The turnovers can be cooked now or can be refrigerator for 1-2 hours or kept in the refrigerator for several days uncooked.  If the turnovers are refrigerated before cooking, this will allow the edges to seal better than they would if baked now.  However, they can be baked right away if desired.

14) Preheat your oven to 400 degrees.  Place the turnovers on a parchment lined baking sheet and brush the tops with a bit of your egg mixture (optional – but a good idea if you have any egg wash left)..  Place in the oven and bake for 25 minutes or until the tops are golden brown.  Remove from oven and allow the turnovers to cool for 10 minutes before serving.

Enjoy!

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