Best Apple Turnover

This is the best apple turnover recipe is my husband favorite. It never misses that as soon as the snow starts flying(if he even waits that long!) that he’ll ask me when I’m going to make pastry so that we have turnovers again. Even if he knows that I don’t have any pastry made, he still asks for them!

Best Apple Turnover
Source: simplydelectablerecipes.com

Once you have pastry made(or store bought, although store bought can never beat homemade in my opinion, even if it’s not as puffy, I would rather have a real pastry than a purchased puff pastry that is full of air).

Back to the turnovers… this is a super simple recipe to make once you have the puff pastry.

INGREDIENTS

  • 1 sheet puff pastry
  • 1 apple
  • 2 tsp flour
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tbsp sugar
  • 1 egg
  • 1/2 tsp cinnamon

How to Make These Easy Apple Turnovers
  1. Preheat oven to 375 degrees.
  2. 1 10×15 puff pastry sheet
  3. Peel and core one apple. Cut into tiny pieces.If you rather, shredding it also works well, but I suggest using another half an apple.
Add:
  1. 2 tsp flour
  2. 1 tbsp sugar
  3. 1 tsp cinnamon
  4. 1/8 tsp nutmeg
  5. Stir to coat the apple well.
  6. Take your sheet of pastry, and if it’s still frozen then leave it at room temperature for 10-15 minutes and it will be thawed. Cut it into equal pieces. If you are using my homemade puff pastry tutorial, then your sheet will be 10×15
  7. Cut into 6 equal pieces. If you don’t have a pastry mat with the measurements on it, then fold the pastry in half lengthwise and make a light crease, unfold it and cut it along the line. Then fold each half into thirds, making a light crease so that you know where to cut your pieces. (Yes, my one square is cut in half, those are for my boys!)
  8. Beat one egg until it’s foamy. I love using my little whisk that I have, it makes the egg whip up much quicker than if I were to use a fork! Even using a typical mini whisk, doesn’t do the job that this pampered chef whisk does! I use this whisk all the time, because it does such a good job, so quickly.
Source: simplydelectablerecipes.com

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