Name: Apple Turnovers
Total time: 45 min
Yield: 8
Ingredients: 2 granny smith apples, cored, peeled and chopped into 1/2-inch pieces; 1 tbsp. lemon juice; 1/4 c. packed light brown sugar; 1 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1/4 tsp. kosher salt; 1 (17.3-ounce) package puff pastry (two sheets), thawed; Turbinado sugar for sprinkling, optional

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- Hi guys, it's Justin from the Delish Test Kitchen, and if you've ever wondered, why can't I have apple pie while I'm driving my car, at a track meet, crying at a bus stop, this recipe is the answer to that question. Apple turnovers are like the perfect portable version of apple pie. You get this buttery, flaky crust and an amazingly simple, yet delicious apple filling. And it's made really simple by using frozen puff pastry. Let's do this. Turnovers are awesome. They come in a bunch of different flavors. You can use fruit fillings. You can use savory fillings. And essentially just taking like a square of pastry, turning it over and making it into like what in England, they call like a pastie. Just something that you can like hold in your hand and munch into. You might get some like flakes of pastry all over you, but that's part of the fun. The filling for these turnovers couldn't be simpler, it's less than 10 ingredients and requires zero cooking. And the star is going to be Granny Smith apples. Pretty impressed myself that I caught it. Let's see if I can do it again. I probably should have gone into the circus. That's basically what we're learning today. Granny Smith are awesome baking apples, they add a little bit of tartness, but also carry their own sweetness. Really delicious, but you can use whatever you want here. Braeburns, that's a fancy apple you don't hear about a lot. They're good for baking. Galas. McIntoshes are fine, not great. Go wild, whatever apples you want. I'm gonna get these apples peeled up and just core them. Get them into like a rough half inch chop. Not too small. If they're too small, you're gonna get like an apple sauce filling, which probably would be delicious but it's not as amazing texturally when you can bite into those tender apple pieces. You're gonna get that into a medium bowl along with some brown sugar, ground cinnamon, ground nutmeg, a little bit of lemon juice, and some salt. Give everything a good toss, then set it aside. We're gonna let it macerate a little bit. When you let fruit macerate, it's when it's interacting with the sugar to kind of leach out some of the juices. While our apples rest, let's talk about puff pastry. I think unless you're like trying to be a semi-professional baker, you should never be making puff pastry by yourself. It's really hard, it's a lot of intensive work, and you're never gonna come up with a pastry that resembles what you can get frozen, so just make sure that it thaws overnight or for a couple hours in your fridge. Also, when it comes to puff pastry, we never want to overwork it or let it sit out at room temperature for too too long. Once you let it come up to room temperature or you work the pastry too much with your hands, you're actually gonna start melting the fat in the pastry and you're gonna lose that lamination, those layers that come at the end. Each of these boxes come with two sheets. Give a work surface a little dusting of flour, then roll out our pastry just a little bit and cut them into four equal square rectangle pieces. You're gonna end up with eight turnovers here. See that we've already had some juices accumulate at the bottom of our bowl? Only more juices from the apples are gonna be leached as it bakes, so we don't want it to be too watery in our pastry, so we're gonna add a little bit of corn starch. That's just gonna tighten things up and make sure that we have a perfectly like slightly gooey pie filling. Turnovers are typically triangular, so you kind of want to put like two to three tablespoons of filling on like one triangular half of our dough. Leaving a little bit of a border fold the dough over and then seal it closed with a fork. Make it look nice and crimped. I have a sheet tray that I've lined with parchment. You may be able to use a larger sheet tray to get all eight on there. I'm gonna stick with two, do two batches. So transfer your turnovers to a sheet tray, brush down with a little bit of egg wash. And then the piece de resistance is a bit of turbinado or demerara sugar, which is that like crystally, chunky sugar, adds a bit of texture and sweetness to the top, get a nice sprinkling on there. Our oven has been preheating to 400. You're gonna get these in to a middle rack, don't burn yourself, And these are gonna bake from 18 to 20 minutes. You want the puff pastry to rise. Show those flakes off, get nice and golden brown, and the apple should be nice and tender. While those bake off, I'm gonna make a simple glaze or icing to go on top. Our recipes doesn't call for it, but turnovers are essentially homemade, fancy Toaster Strudels, and those always came with that packet of like coily sweet icing. And it's actually really, really easy to make it from home. All you're gonna do is you're gonna combine a little bit of powdered sugar, a little bit of milk, and a touch of vanilla. Whisk those all up until you have like a pourable, drizzleable consistency, and you're done. It's truly that simple. This looks amazing. It's not gonna be perfectly stark white, 'cause we added a decent amount of vanilla, we want that flavor in there, but this looks really, really good. It's gonna be perfect to put over our turnovers. Oh yeah. Puffy golden brown. You can see all the amazing work that egg wash did and how great the sugar looks. I'm gonna let these cool down a bit. You don't want to go in right with the glaze right outta the oven 'cause it will actually just like melt off. So gonna let them cool, bake off the other batch, and then we complete these up. I love portable hand pies like this and this looks outrageous, I gotta try it. (pastry crackles) First of all, with a glaze like this, you're gonna be licking off your fingers, getting those little crumbs of pastry, some of the glaze off your hands. Is a messy food, but a good food. The apples are perfectly cooked. They have a little bit of bite, but they didn't get mushy at all, and they still have that appley flavor. You heard the crackle of the pastry when I bit into it. It's flaky, buttery, and it's just taken over the edge with a little bit of egg wash that makes it golden brown, that crystally sugar, and guys, that glaze, oh my God. It's like, you're eating a pastry that costs you $8 but this costs cents, and it probably only took you like 15 to 20 minutes to put together. I just love foods that I can eat on the go, so for more portable snack recipes just like this one, head on over to delish.com. (gentle music)

These apple turnovers come together very quickly. Toss apple with sugar and a few spices and fold in some puff pastry and you have the perfect portable, sweet treat.

Ingredients

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