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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Delicious and super easy baked turnovers topped with a delicious maple glaze. These are great served warm with ice cream or cold they make a great lunchbox treat. This was developed for RSC #10 and has been modified based on input Nimz. I did use 1 granny smith and 1 red cooking apple; however, I think that any combination of firm apples would work well. These make 4 very large turnovers which can serve 8 if divided in half and topped with ice cream. Hope you enjoy! Ingredients:
3 tablespoons butter |
1/4 cup brown sugar |
1/2 cup apple juice |
1/2 teaspoon arrowroot or 1 -1 1/2 teaspoon cornstarch |
1 1/2 medium apples, cored, coarsely chopped |
1/4 cup golden raisin |
1/4 cup pecans, chopped |
1/2 teaspoon cinnamon or 1/2 teaspoon apple pie spice |
0.5 (17 1/3 ounce) box puff pastry, 1 sheet |
1 egg white |
1/4 cup powdered sugar |
1/2 teaspoon vanilla |
2 tablespoons maple syrup |
Directions:
1. Melt the butter in a medium skillet, add brown sugar and stir until thoroughly combined.
2. Add apples, apple juice and raisins, cook over medium heat until apples are softened but still slightly crisp.
3. Mix the arrowroot starch or cornstarch with a small amount of water add to the cooked apples, stir in chopped pecans and cinnamon.
4. Continue to cook until mixture is thickened and most of liquid has been absorbed.
5. Remove from heat, place in a small bowl and place in refrigerator and allow to cool for 30 minutes to 1 hour before filling pastry.
6. Meanwhile, lay the sheet of pastry out on counter and allow to thaw for 40 minutes.
7. On a lightly floured board, lightly roll out sheet of puff pastry into a square, cut in fourths; beat the egg white with 1 tablespoon water, set aside.
8. Divide the cooled apple mixture evenly among the 4 squares of pastry, leaving the edges free for crimping.
9. Brush the edges of the pastry with the beaten egg white and gently fold the pastry over the apples forming a triangle; with the floured tines of a fork, thoroughly crimp and seal the edges together.
10. Place on a ungreased cookie sheet, with a sharp knife, make 2 to 3 small slits in top of turnovers to allow steam to escape.
11. Place in 375 degree preheated oven for 15 to 20 minutes or until browned and puffed.
12. Mix together the powdered sugar, maple syrup and vanilla; immediately upon removing the turnovers from the oven, brush the tops with the glaze.
13. If not serving immediately, transfer the turnovers to a cooling rack and allow to cool before wrapping for storage.
14. Serve warm with vanilla ice cream or frozen yogurt.
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