Every morning for the past week, I eye the handful of apples sitting on my counter and wonder if Ken will eat through them before they go bad. I’m always in a dilemma when I purchase apples because I buy them organic and in one of those big “value” bags. The problem is when Ken decides to take an apple break. I’ll eat a couple apples here and there, but Kurt won’t touch them because he’s paranoid about his teeth (bad teeth genes).
I threw an apple into Ken’s lunch bag today and realized there wasn’t much life left in these fruits. Luckily, I had spotted a half-box of puff pastry in my basement freezer; puff pastry apple turnovers are an easy pastry that can multitask as breakfast, dessert or an afternoon snack. Even though I could only make four turnovers with a single sheet of pastry, that would still use up a few apples!
The turnovers are easy to assemble; you make up an apple filling, roll the pastry out and cut it into four squares, fill the pastry with the apples, seal the turnovers and bake. Today it’s rainy and cold outside, so I have my sous-chef Ken with me this afternoon!
- 1 sheet frozen puff pastry, defrosted per package instructions
- 2 medium apples, peeled, cored and chopped into a small dice (approx 1 1/4 c)
- a squeeze of lemon juice (for flavor and to prevent browning on the apples)
- 1 TB sugar (more or less to taste, depending on the apples)
- 1/4 tsp cinnamon
- pinch of cloves (this is a strong spice, so don’t overdo it)
- pinch of salt
- 2 tsp flour (or more, depending on how juicy the apples are)
- egg wash (1 egg beaten with 1 TB water)
Preheat the oven to 400 degrees. Line a baking sheet with parchment. In a bowl, toss the apples with the lemon juice.
Add the sugar and spices. Mix well,
the sprinkle on the flour and toss again. Set aside while you prepare the puff pastry.
On a floured board, unfold the defrosted puff pastry and with a floured rolling pin, roll to approximately a 12 x 12 inch square. (Wiggle the pastry around to make sure it doesn’t stick to the board).
Cut the pastry into 4 squares.
Brush egg wash along the edges of each square, and place about 1/4 c of the apple filling on each.
Fold the square on the diagonal, forming a triangle. You may have to stretch the dough a bit or remove some filling. Press around the edges with a fork.
Bush tops with egg wash and make 2 small slits in each tart to allow steam to escape.
Place on the lined baking sheet.
Bake for 15 to 20 minutes until pastry is brown and puffed.
Sous-chef Ken did a great job!