Wednesday, February 21, 2024
HomeRECIPESApple Turnovers

Apple Turnovers


For apple sales
1 tablespoon of butter
1 large block of granny blacksmith1 large block of granny blacksmith
3 spoonfuls of brown sugar packed 3 spoonfuls of brown sugar packed
1/8 teaspoon cinnamon 1/8 teaspoon cinnamon
pinch of salt pinch of salt
1 sheet of thawed puff pastry 1 sheet of thawed puff pastry
Flour for the lamination flour for the lamination
1 egg 1 egg
1 tablespoon of milk 1 tablespoon of milk

For the enamel
1/2 cup of powdered sugar1/2 cup of powdered sugar
1/4 teaspoon of vanilla 1/4 teaspoon of vanilla
1/2 tablespoon of milk1/2 tablespoon of milk


Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.
Place a medium skillet over medium-low heat. Melt the butter. Peel, core and thinly slice the apple. Place it in the hot butter with sugar, cinnamon and salt. Cook until the apple slices have softened, about 7 minutes.
Sprinkle the clean work surface with flour. Roll out the puff pastry to a 10 x 10 inch square and seal the edges from where it was folded. Cut into 4 equal squares. Place equal amounts of cooked apples in the center of each puff pastry square. Beat the egg and milk in a small bowl and brush the edges of the puff pastry to help seal. Bring the opposite corners and seal the top. Press the edges to seal completely. Press the dough against my finger with a fork to help seal it tightly. Brush the top with more washed egg and sprinkle with half a teaspoon of sugar each.
Bake for 15 to 17 minutes or until swollen and golden.
While baking the apples, make the icing by beating the powdered sugar along with the vanilla and milk. You may need to add more milk or more powdered sugar to get the consistency you want. (You want the icing to have the consistency of white school glue.)
) Remove the apple buns from the oven and let them cool for 5 minutes. Sprinkle with the icing and sprinkle with more cinnamon (optional). Serve hot with whipped cream or vanilla ice cream.

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