I mentioned ‘small batch’ in the title itself, because, this recipe will give you only 6 pastries. It is just the perfect amount for the both of us for breakfast or brunch (we only eat 2 each anyways). So if you are planning to feed a crowd( or a family) then simply multiply the recipe in any number you want.
You can multiply just the puff pastry and have some extra puff sheets frozen for later.
I found a bag of cute little Washington grown apples at the Whole Foods market the other day. When I bought it, I didn’t have anything on my mind. But after the lamination workshop, there was this extra puff pastry sheet so I decided to make some apple turnovers.
I have made loads of apple turnovers from leftover puff at the bakery I used to work. We used to make a lot of apple pies and there was apple filling lying around too. I still remember, the time I made a test batch and how everyone gobbled it down in minutes. Oh what fun!
About the apples
Just use any apples you have got at hand. If you are using granny smith however, add an extra tablespoon sugar. But if you like the tartness of the apples, no need for extra sugar!. When making apple pies, I usually leave the skin on. It gives body to the filling and help thicken the mixture as well. But in this case, I preferer to take the skin off. The baked turnover is very delicate so for the best experience, the filling has to be smooth and supple as well.
When cooking the apples, use a large skillet or a pan. Do not crowd the pan/pot. We don’t want a lot of juices or gravy in the filling. And we don’t cook the apples until they become a mush! Apple pieces should be soft but still hold their shape and have a little bite left. They will cook further in the oven anyway.
Always! leave the filling to cool completely. Refrigerate if you want it to cool faster. Never use even slightly warm fillings or spreads with puff pastry. It will cause the pastry to melt and you won’t get the nice puffy layers.
About puff pastry
If you are using store bought frozen puff sheets, let the puff thaw in the fridge for 8-12 hours prior to starting this recipe. If you are making your own puff, it is best to start a day earlier so your pastry has plenty of time to rest before being formed in to turnovers.
If you are making your own puff, start a day earlier so your puff has ample time to rest before rolling out. Resting the dough is important as the gluten need to relax or else the pastry will be chewy.
Roll out the rested dough to roughly 20cm by 30cm rectangle. Place on a tray, cover and refrigerate for at least 30 minutes.
I intend to get 6 10cm X 10cm squares
If you are using store bought frozen puff sheet, you can decide the size and may be roll out a little to get the sheet to desired size so you won’t waste much dough!
In the meantime prepare the apples. Wash, peel and core one large apple (or two small) and cut it to tiny cubes.
Melt 1 tbsp. butter in a large pan and add 2 tbsp. brown sugar. Then add the apples and cook over medium heat for about 2-3 minutes or until apples go a little soft. Add a pinch of cinnamon and nutmeg.
Then add 1/2 tsp of corn starch and cook for a minute until juices thicken and start to coat the apples.
Leave to cool completely. Refrigerate to speed up cooling!
Preheat the oven to 400°F (200°C)
Cut the pastry sheet in to 6 squares. Trim the edges if necessary to make them even.
*If using store bought puff, you may get less or more squares depending on the sheet width and length.
- Mix an egg white with a teaspoon of sugar and set aside
- Place about 2 tbsp. apples in the center of a square
- apply a little egg white on to two adjoining sides and fold diagonally to create a triangle
- Press gently to stick the sides
Check the next image !
Using a fork, gently press to further seal the two edges. Do not press all the way down or the edges won’t puff up. We just want to make sure they stick properly.
Tip: You can place these on a tray, cover and keep in the fridge overnight and bake them fresh in the morning.
Continue with the rest of the squares. If they become too soft, place in the fridge briefly.
Once done, arrange on a tray. Lightly brush with the egg white + sugar mixture and sprinkle with demerara or turbinado sugar. Larger sugar crystals work best!
Put small slits on the pastry to release steam
Place in the preheated oven and bake for 20-25 minutes. Turn the tray towards the end for an even bake!
Once they are baked and looking nice and golden brown, remove the tray from the oven and place on a wire rack to cool
You can place the turnovers directly on a wire rack later to cool further.
Serve them fresh!
To serve as a dessert, pair with a scoop of vanilla ice cream
They can be left at room temperature for about a day, but if you are keeping for longer refrigerate in an air tight container. You can freshen them up by baking for 10 minutes at 350°F or placing under a low broiler for 5 minutes each side.