![]() And crimp the sides carefully with a fork so they don’t open when baked. Don’t add too much of the filling to the pastry as you don’t want them to be bursting. Don’t forget to use a bit of cornstarch to keep the apple juices at bay.įrom this point, it is just a matter of assembling. 2 In 2-quart saucepan, heat apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat. As mentioned, I’ve used cinnamon and nutmeg for mine. Line cookie sheet with cooking parchment paper. It’s also quite important to peel them first and slice into smaller and thinner pieces.įlavour your apples with any spices you fancy. On a lightly floured surface, roll the puff pastry out to a 15.5x9.5 (42x24 cm) rectangle or 12 square. That is necessary due to a shorter time in the oven, which doesn’t provide enough time for them to cook all the way through. Preheat the oven to 425☏ (220☌) and line a large baking sheet with parchment. Unlike an apple pie which be filled with raw apples, apples for turnovers are best when cooked first. You can certainly make your own but I don’t see the point, especially when high quality all butter puff pastry is available at reasonable price. I’ve found that a good quality pre-made crust can be a fantastic timesaver without compromising on taste or flakiness. Apple turnovers with puff pastryĪs much as I am happy to put the effort into making the apple filling perfect, the crust is a different matter. ![]() Brown sugar not only adds more moisture to baking, it also adds a deeper, caramel taste that I find far more satisfying. ![]() While cinnamon and nutmeg form the basis for the spicing of these turnovers, brown sugar plays no small part in the final flavour. The hint of bitterness in nutmeg and warmth of cinnamon balance perfectly with the sweetness of apples. There is a reason why cinnamon and nutmeg are the perfect pairing for apples and found over and over again in apple baking recipes. What is stopping me from making my own apple turnovers? It’s just a bit of puff pastry and apples.īut what I will also add is cinnamon, nutmeg and brown sugar to make the most seductive apple filling! I will also dust my apple turnovers with cinnamon sugar for the fragrant, golden crust! None of the delicious spicing that enhances the flavour of apples. I mean the apples were sweet but that’s about it. The pastry was pale and soft but what it also revealed was horribly under seasoned apples inside. That went on for a while until I stumbled upon one unfortunately underbaked batch. And of course my kids have a weak spot for them, begging for one every time we walk by.Īh who am I kidding? So do I! To make the temptation even stronger, they are very cheap, so we often grab a few to go with our afternoon tea. Our favourite grocery store sells apple turnovers all year round, not just in the autumn. Looking for a savoury way to cook apples? Try this French Chicken Casserole a la Normande with Apples! It’s a great for balancing out intense flavours and providing moisture.Once you try my recipe for the easiest and tastiest apple turnovers, you will never be tempted by the store bought ones! Freshness is everything when it comes to pastry! Crème Chantilly is simply cream whisked or stirred with 10 per cent of the cream’s weight in icing sugar and a dash of vanilla extract.Serve warm with vanilla ice-cream or crème Chantilly. Bake for 20 minutes or until the pastry is a deep golden and beautifully puffed up. Place the turnovers on a baking paper-lined baking tray, brush with the beaten egg and sprinkle generously with the raw sugar. Fold the pastry over the apple mixture and press down on the edges with a fork, making sure the two layers are sealed well. Sprinkle with the cinnamon, brown sugar and a small pinch of salt. Cut the butter into 4 thin slices and lay one piece over each of the sliced apples. Place half a sliced apple on one side of each piece of pastry, slanting and overlapping them so they sit as flat as possible. Slice each piece of pastry in half so you have 4 long rectangles. Place it in a microwavable bowl, and sprinkle with the cinnamon and sweetener.
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