Set it aside in the fridge to stay cold while you prepare the rest of the ingredients. Cut the cold butter into thinly sliced pieces. I like to put mine in the freezer for about 10 minutes before starting. You should end up with two 1lb/450g portions. This recipe makes a double batch of dough. Step By Step Instructions For Rough Puff Pastry It helps keep everything cold, which is important for creating a light and flaky pastry. Water – Ice water is the key to this dough. However, this is completely optional, and you can just use water if you prefer. Lemon Juice: I like to add a bit of fresh lemon juice to the water because it helps tenderize the flour’s gluten. it’s only meant to help protect the flour from absorbing too much liquid. Oil – I use a small amount of neutral-flavored oil, such as canola or vegetable oil. It’s not added for sweetness but rather to help with the browning of the pastry. Sugar: Use granulated or superfine sugar. Salt: Regular table salt is fine for this recipe, but you can also use kosher salt. Less water content will make your dough less likely to become soggy during baking. I prefer unbleached organic flour.īutter: I always use European butter for pastry as it has less water content than American butter. Pinch or crimp the edges of the puff pastry with a fork or fold over to prevent leaks.Flour: All-purpose flour is the best type of flour to use for rough puff pastry. How do you seal puff pastry?īrush the inside edges with egg wash and fold the pastry together. If you are in a hurry, you can thaw on the counter for 20 minutes or until soft enough to handle.ĭon’t let it come to room temperature or it will be sticky and hard to handle. Thaw the puff pastry in the refrigerator overnight for best results. If it’s too cold, the sheets will crack when unfolding. Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!įrozen puff pastry is great to have on hand for recipes like this but it does need to thaw first. SIX: When turnovers are cooled off slightly, drizzle with cinnamon glaze and enjoy!įor the full recipe and detailed baking instructions, please see the recipe card at the end of this post. When apple turnovers are done, remove from the oven and place on a wire rack. While baking, prepare the glaze.įIVE: Combine the milk, vanilla, cinnamon, and powdered sugar in a small bowl. Bake at 375 degrees for 30 minutes or until golden brown. Sprinkle the top of the turnovers with coarse sugar (optional).įOUR: Place pastries on a prepared baking sheet lined with parchment paper. THREE: Make egg wash by whisking 1 egg and a little water. Fold pastry over apple mixture making triangles. TWO: Place 1 heaping tablespoon apple pie filling on each square. Thaw puff pastry sheets and cut into 8 squares (4/sheet) on a lightly floured work surface. add filling to puff pastry crimp and egg wash bake, cool, and glaze How to make Apple Turnovers from scratch If you make it from scratch, then I would add a pinch of lemon juice while you cook it. You are using prepared apple pie filling that is already cooked so you don’t need to cook it again. The delicious cinnamon glaze is amazing drizzled on top but they are just as tasty without it! Does the Apple Pie Filling need to be cooked? All you really need are these two ingredients with a few optional add-ins if desired. Read my disclosure policy here.Īpple turnovers with puff pastry and apple pie filling are just as simple as these words. As an Amazon Associate, I earn from qualifying purchases. Let me show you this super easy apple turnover recipe so you can start enjoying them too! This post may contain affiliate links. Sounds down right yummy doesn’t it!?! Apple turnovers are great for breakfast, lunch, dinner, dessert, and every occasion in between! And bigger is better when pastry is concerned! They are like a hand pie or empanada, only bigger. I bet you can almost feel the flaky crust as you bite into it… What is a Turnover?Ī turnover is a triangle shaped pastry filled with an apple filling, that is baked into a flaky, golden brown treat. These are such an easy treat made with simple ingredients! You will never buy turnovers from the grocery store again. The tart flavor pairs nicely with sweet glaze. They also make great cider )īut aside from that, what can you do with apples? One of my favorite things to make with them is an apple turnover. I am blessed to live pretty close to quite a few of them and plan on going apple picking when the time is right.
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