Apple Turnovers
Ingredients
Filling
- 2 large tart apples (Haralson, Braeburn, Honey Crisp, Sweet Tango, or similar)
- 1 lemon zested and juiced
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- 1 pinch coarse kosher salt
- 1 tablespoon unsalted cultured butter
- ¼ teaspoon almond extract or 1 tsp Kirsch
- 1 ¾ teaspoons cornstarch
Crust and glaze
- 1 recipe Quick Puff Pastry
- 1 egg separated
- 1 tablespoon cream, ½ & ½, or milk
Instructions
Prepare filling – part one
- Place lemon zest, lemon juice, sugar, cinnamon, and salt in large mixing bowl and mix well.
- One apple at a time, peel each apple, cut it in half, remove core (I use a melon baller), and cut off stem and remaining skin.
- Place each apple half cut side down on cutting board. Cut in half, then cut halves into slices 3/8 inch thick.
- Add slices to bowl with lemon zest and juice and stir to coat. (This helps prevent the apple slices from turning brown.)
- Allow apples to macerate at room temperature for between 30 minutes and 3 hours.
Prepare filling – part two
- Transfer apples and their juices to colander suspended over large mixing bowl to capture juices. The mixture should release at least ⅓ cup of liquid.
- Place liquid and butter in small sauce pan.
- Boil liquid, swirling but not stirring, until syrupy and lightly caramelized.
- Allows liquid to cool approx 10 minutes or until warm.
- Add almond extract or Kirsch.
- Meanwhile, transfer apples to second large mixing bowl.
- Toss apples with cornstarch until all traces of cornstarch have disappeared.
- Pour syrup over apples, tossing gently. (If syrup hardens on contact with apples, it will dissolve during baking.)
Prepare crust
- Divide dough into 8 equal pieces.
- On pastry cloth, roll each piece until approx. ⅛" thick and approx. 8" square.
Assemble turnovers
- Cover two baking sheets with parchment paper.
- Mix egg white with 1 teaspoon water.
- Brush egg white onto squares of dough.
- Divide filling into 8 equal portions.
- Spoon one portion of filling on corner of one piece of dough.
- Fold opposite corner of dough over filling, to form a triangle.
- Press edges of dough together, to seal.
- Place turnovers on baking sheets.
- Refrigerate turnovers for 1 hour or freeze for 30 minutes.
Bake turnovers
- Place pizza stone in oven (optional)
- Preheat over to 400° F for at least 20 minutes before baking.
- Mix egg yolk with cream.
- Brush egg yolk mixture onto tops of turnovers.
- Using a sharp small knife, cut 3 steam vents in the top of each turnover.
- Place baking sheets in oven.
- Bake for 20 to 30 minutes, or until filling is bubbling out of vents and pastry is golden.
- Remove baking sheets to wire racks and cool for 20 to 30 minutes.
Notes
Adapted from Rose Levy Beranbaum’s The Pie & Pastry Bible.