Thursday, November 19, 2009

Apple Turnovers

Well first off, college kitchens are not conducive to baking. I ended up making these turnovers without a rolling pin, pastry brush, or more importantly an oven. Instead, I made due with a good deal of palm pressing, a wooden spoon, and a microwave oven with an oven setting. Okay, so they ended up a bit underdone, but I blame the microwave oven.

  • 1 large granny smith apple
  • 2 T sugar
  • 1 t ground cinnamon
  • 1 egg
  • 1 sheet of puff pastry
  1. Preheat the oven to 400 degrees.
  2. Hopefully, you got a sheet of puff pastry and not a block of it. If you did get a block, roll it out into a square like shape of about 14x14 inches (or larger) The dough should be 1/4" thick. Cut the dough into 4 7x7 inch squares
  3. Cut the apple into thin wedges, the apple should make about 16. Coat these wedges in a mixture of the sugar and cinnamon. Make sure they are well covered.
  4. Scramble the egg in a small bowl, and using a fork.
  5. Brush the egg onto the edges of each of the puff pastry squares with a pastry brush.
  6. Place 4 or so wedges onto each square. 
  7. Now fold the squares over diagonally, to make little triangular turnovers. Be sure get all the apple within them, and then pinch the edges close.
  8. Place the turnovers in the baking dish
  9. Brush the tops of the turnovers with the egg wash, and cut 2-3 slits on the tops of the turnovers for steam to come out.
  10. Place in the oven for 20-25 minutes. Serve immediately

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