Flaky. Sweet. A little tart. Oh, so good.
Somehow, I imagine that to most people apple turnovers are a dessert – a tasty, homey, delicious dessert. But me? I like quiche for breakfast and easily give in to requests for breakfast for dinner. So, these turnovers weren’t dessert. They weren’t a special afternoon snack. They were … breakfast on Saturday.
Hey, sometimes, you just have to have fun with food. These were definitely fun. The kids loved the crispy, puffed edges and grabbed forks to devour the soft apple interior. It took every ounce of self-control not to let the kids (and perhaps me too) devour the last turnover.
Making these was a cinch using my trusty food processor. After peeling and coring my apples, I used the grating plate in my food processor to shred the apples into perfect little strips. It took all of maybe 30 seconds … easy, easy, easy. As a busy mom, I totally value time savers like that. Really. But, if you are without a food processor, don’t worry — you can still make these. Just use a box grater instead and manually shred the apples. It won’t be that bad. However if you have a food processor tucked away, then dig it out and use it for this. It makes it so simple.
Next, those beautiful apple shreds are tossed with cinnamon, brown sugar and just a bit of salt. Those bits of flavors complement the tart Granny Smith apples, giving a great sweet-tart depth. Coincidentally, I stirred the apples and seasonings together with my favorite spatula, a sturdy silicone spatula that I bought at Williams-Sonoma four years ago. It’s still as good as new … just goes to show how buying quality cooking pieces can be a great long-term investment in your kitchen (but that is a whole different blog post).
Next, the apple filling is divided evenly among the centers of the rolled out squares of puff pastry, which are then folded diagonally and pressed to seal. It sounds way more intense then it is, really. It comes together so fast.
Now, when I say rolled out puff pastry, I don’t just mean removed from the frozen package and unfolded. I mean actually roll it out with a rolling pin. The dough, which is warmed to room temperature, thins out easily with a few swipes of the rolling pin. Then it goes a long way. The dough will puff either way, but by rolling it out, you end up with a not-too-thick, not-too-thin dough that crisps and rises perfectly. Unrolled, it could puff too much and be too thick for little mouths to eat. Just sayin’.
Almost ready to bake now … The turnovers are transferred to a baking sheet and the edges are pressed with a fork. That gives them that pretty ribbed appearance. The tops are dusted with course sugar (optionally, you can use course sugar mixed with a little cinnamon). The ribbing acts as a great catch for the sugar too. Then, the baking sheet is slid into the oven and a half-hour or so later out comes the wonderful, puffy, crispy turnovers.
Then, all that is left to do is to devour them.
1 sheet puff pastry, warmed to room temperature
2 Granny Smith apples
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp Kosher salt
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Cut the puff pastry into four quarters. Dust a cutting board with flour. Using a floured rolling pin, roll out each square of puff pastry until about doubled in size. Divide the apple mixture evenly among the four squares, spooning into the center. Fold the dough over diagonally and press the edges to seal. Transfer to the baking sheet. Using a fork, press the edges again to seal.
If desired, brush lightly with water and sprinkle with course sugar or a course sugar/cinnamon mixture.
Cook for 25-30 minutes, until lightly browned.