July 9, 2012

turned over



If you've ever longingly eyed a fruit-filled turnover at your local bakery and wished, "Man, I'd love to be able to make those at home!", good news! I'm here to teach you how it's done.


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.

Filling:
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!"

36 comments:

Sue/the view from great island said...

I love the idea of using the puff pastry to make the turnovers, it makes them so much lighter than regular pie dough.

Rosa's Yummy Yums said...

Mmmhhh, delicious! Turnovers are so great.

Cheers,

Rosa

Louisa said...

This actually does look manageable! Yum :) Thank you for sharing :)

Helene said...

I should try to make this someday. Oh my that looks so good.

Lynda said...

Oh Grace, your turnovers look fantastic! I made turnovers years ago with pie crust, but these would be so much better I think..... I'll be trying these soon!

Pam said...

OH my gosh, you make this look so doable, even for me.

I Wilkerson said...

I love turnovers. How exciting that they really are something I could do at home!

Blond Duck said...

I. LOVE. You.

bellini said...

sigh.....

Janet Rudolph @ DyingforChocolate said...

Wonderful step by step photos!

Deborah said...

I really shouldn't read blogs late at night. Now I'm thinking one of these would make a great midnight snack!

Beth said...

That is one gorgeous turnover! Wow!

Guru Uru said...

You make it look so simple and perfect my friend, these look goregeous :D

Cheers
Choc Chip Uru

Joanne said...

If I had known turnovers were this doable, I'd be eating them for breakfast every morning! On that note...it's probably best if I just forget this little fact. :P

Bianca @ Confessions of a Chocoholic said...

I love making mini turnovers, but haven't made a fruit version yet!

Sandi @the WhistleStop Cafe said...

Fabulous!
Easy enough for even me on a saturday morning!!

Hungry Dog said...

Well that doesn't seem TOO hard, although I doubt mine would turn out as pretty as yours!

Rosita Vargas said...

Exquisitos con frutas ...me encantó su receta intentaré preparar,abrazos hugs,hugs.

Lorraine @ Not Quite Nigella said...

I chuckled at your first line because I have looked very longingly at pastry windows-more than I can care to remember! :P

Jackie @Syrup and Biscuits said...

Grace, that popover looks fittin'!
The apple ooze is almost more than I can stand and the flaky crust is outstanding.

Faith said...

Mmm, there's nothing better than fresh pastries! Lol, I like your tip on not going too crazy with the filling -- I'm guilty as charged! ;)

Barbara said...

Frozen puff pastry is one of the greatest kitchen gifts, isn't it? Makes gems like these easy to make and serve hot in the morning. I always fill them too full...they ooze all over the pan.

Barbara said...

Oh, and that grilled banana bread looked divine.

Monet said...

Oh honey! I'm totally inspired. Don't goat cheese and apricot turnovers sound so good? They are making me hungry! Thanks for the beautiful and simple recipe!

lisa is cooking said...

The cinnamon sugar on top is a great touch! I was just thinking about how I should make some cherry turnovers. It's turnover kind of day.

Carolyn Jung said...

You have your own turnover assembly line there! Thanks for the wonderful tutorial for one of my fave baked goods.

juliana said...

I love the step-by-step pictures...like the idea of using the puff pastry.
Hope you are having a great week Grace :)

Erica said...

Those pastriesclook beautiful!!! I love your step by step pictures!

vanillasugarblog said...

you go gracie!
Love it!

Annmarie Pipa said...

delicious! and you make it look so easy! thank you!

Biz said...

Yep, those are definitely insulin worthy!! Thanks for sharing, it doesn't look that intimidating!

Kerstin said...

Love your step by step photos - you make them look easy! Wish I had one right now :)

sequence kids said...

Im willing to be a taste tester!
Hard job but...

schnell abnehmen said...

Those pastriesclook beautiful!!! I love your step by step pictures!

Kirstin said...

Question: you say to boil water that you then add the spices to but don't say how much water to measure. How much water does the recipe call for? Thanks! They look heavenly!

grace said...

@Kirstin: sorry about that! i've edited the recipe to include the amount of water needed. :)