I’m appalled at how easy these are to make. I’m no longer spending $2.75 at the local French bakery anymore.
This is a recipe where you just have to lie and say that you spent hours making that flaky, layered crust. So yes, I spent 4 hours in the kichen making this.
Actual time – 20 minutes.
Notes: You can freeze these prior to baking but I found that the turnovers won’t be as puffy. Thaw for 20 minutes before baking.
Imagine chunky apple bits. I went a little trigger happy with the food processor.
6 tablespoons sugar
1/2 teaspoon ground cinnamon
1 Granny Smith apple , peeled, cored, and chopped coarse
1 1/2 teaspoons lemon juice
Pinch table salt
1/4 cup applesauce
1 sheet frozen puff pastry (9 by 9 1/2 inches), thawed overnight in refrigerator
Flour for dusting work surface
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Combine 2 tablespoons sugar and cinnamon in small bowl.
2. Pulse apples, remaining sugar, lemon juice, and salt in food processor until chopped into pieces no larger than 1/2 inch. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices. Transfer apple mixture to small bowl and stir in applesauce.
3. Unfold puff pastry onto lightly floured work surface and roll into 10-inch square. Cut into four 5-inch squares and fill each turnover with 2 tablespoons apple mixture, brush edges with reserved apple juice, then fold and crimp edges with fork. Place turnovers on plate and freeze until firm, about 15 minutes.
4. Line rimmed baking sheet with parchment paper. With turnovers still on large plate, brush tops with reserved apple juice and sprinkle with cinnamon sugar. Place turnovers on baking sheet and bake until well browned, 20 to 26 minutes, rotating sheets halfway through baking time. Transfer turnovers to wire rack and let cool slightly. Turnovers can be served warm or at room temperature.