July 9, 2012
You'll need 2 sheets of puff pastry, thawed out and flexible, but not totally limp. You'll also need a rather roomy work space, a rolling pin, a pizza cutter (or a knife), a sheet pan, and an oven.
4-½ cups thinly sliced peeled tart apples (4 medium)
2 tablespoons lemon juice
2-½ cups water
1 cup + 2 tablespoons sugar
¼ cup cornstarch
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter
First, make the filling: In a large bowl, toss apples with lemon juice and set aside. Pour water into a pot over medium heat. Combine sugar, cornstarch, cinnamon, nutmeg, and salt. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly. Add apples and butter and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes, then roughly chop the apples into small pieces.
Now, to assemble the turnovers, flour your work space and roll the thawed puff pastry into a long rectangle (8 x 16 inches, give or take) and make eight (4 x 4-inch) squares:
Apply an egg wash to the top and right side each square:
Plop about two tablespoons of filling onto each square:
Fold the bottom left corner up to meet the top right corner, forming a triangle. Press the seams to seal them:
Make a slit in each turnover so steam can escape. Arrange on a baking sheet and egg wash the tops. Sprinkle with some cinnamon sugar:
Repeat these actions with the second sheet of pastry. (You'll probably have the filling left for other purposes.) Bake for 10-15 minutes or until nicely browned. Cool on a wire rack and top with a powdered sugar glaze if so inclined.
Voila! Now, instead of saying "It's as easy as pie!", you can say "It's as easy as a fruit-filled turnover!"