Thursday, May 16, 2013

Apple-Maple Turnovers

This recipe came out of the magazine my mom gets, All You.  For a magazine that I don't care for and just thumb through for the coupons, I get a surprising number of recipes from it...this one starts with puff pastry, which is expensive (something like $4.50 for 2 sheets).  You could double this recipe, but I used the other sheet of it to make Chicken Bacon Tart, which is one of our favorites.  We had this on a Sunday afternoon and it was a very nice afternoon treat.

Apple-Maple Turnovers
2 tbsp butter
2 granny smith apples, peeled, cored, and cut into 1/2-inch dice
3 tbsp sugar, divided
2 tbsp maple syrup
1 sheet frozen puff pastry, thawed
1 tbsp milk

Melt butter over med-high heat in a medium skillet.  Add apples and cook, stirring occasionally, until browned and beginning to soften, 5 minutes.  Stir in 2 tbsp sugar and maple syrup.  Cook, stirring, until apples are soft but not falling apart, and liquid is syrupy, 1-2 minutes.  Transfer to a bowl and let cool completely (ain't nobody got time for that...I just let it cool mostly).

Preheat oven to 400.  Line a baking sheet with parchment.  Unroll pastry and cut into 4 squares.

Place 1 piece of pastry in front of you so that a point faces you.  Spoon apple mixture over half, leaving a 1/2-inch border.  Fold over to enclose filling, forming a triangle.  Press edges with a fork to seal.  Repeat with remaining pastry pieces and apples.  Place on baking sheet, brush with milk, sprinkle with remaining 1 tbsp sugar.  Bake until puffed and golden, 20-22 minutes.  Let stand 5 minutes before serving.  Serve warm.

This came out perfect!  When I was younger my parents used to buy these Pepperidge Farm fruit turnover things, and these tasted just like that.  When we start harvesting our blueberries this year, I'm going to make them again, with blueberry filling.  I am sure someone somewhere has a homemade recipe for the crust, but I really liked how the puff pastry tasted.  

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