![]() ![]() Peel, core and chop the apples into 1/4″ cubes so they cook quickly. Apples – Use a firm sweet apple variety like Roya Gala or Ambrosia because there is not a lot of sugar in this recipe.Repeat with the second sheet of puff pastry and the rest of the filling while the first batch bakes. Brush the tops with egg wash, sprinkle with coarse sugar, and cut a few small slits for ventilation. Transfer the turnovers to a baking sheet lined with parchment paper or a silicone baking mat.Brush the edges with egg wash, fold one side over, then press and seal the edges with the tines of a fork. Divide half of the apple mixture evenly into each square.Trim the edges and cut into 4 equal squares. Roll out one of the puff pastry sheets into a 12″ square.Toss the chopped apples in some brown sugar, flour, and ground cinnamon.(the ingredient amounts are listed in the printable recipe card further below) Reheats well – These turnovers reheat really well in the oven or toaster oven and tastes just as fresh and crispy, so they make for an excellent make-ahead breakfast.All the great taste of an apple pie but with half the work – These apple turnovers take half the time to make and half the time to bake.It also allows you to cram more apples into the pastry. ![]()
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