Beth’s Apple Turnovers | ENTERTAINING WITH BETH


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BETH’S EASY APPLE TURNOVER RECIPE
Makes 8

For the filling:
2 cups (300g) granny smith apples (diced)
4 tbsp (46 g) brown sugar
2 tbsp (25 g)white sugar
6 tbsp (60 g) raisins
¾ tsp (3 g) cinnamon
½ tsp (2.5 g) nutmeg
2 tbsp (30 ml) lemon juice
8 tbsp (120 g) butter
1 egg
1 tsp (5 ml) water
2 sheets of store-bought puffed pastry (Trader Joe’s Brand if you can find it)
3 tbsp (37 g) flour (for surface and for fork)
2 tsp (10 g) Turbinado sugar for garnish

For the whipped cream:
2 cups (480 ml) heavy cream
2 tbsp (13 g) powdered sugar
1 tbsp (15 ml) Calvados Liquor or 1 tbsp (15 ml) vanilla extract

METHOD:
Peel and dice the apples and transfer to a large bowl.

Add the brown sugar, white sugar, spices, raisins and lemon juice. Toss with your hands.

Roll out puff pastry on a lightly floured surface. Cut into 4″x4″ squares.

In a small bowl whisk together egg and water to create an egg wash. Lightly brush egg wash around the perimeter of each square on all sides, creating a border. Spoon 2 tbsp (20 g) of the apple mixture into the center of the square. Top with 1 tbsp (15 g) of butter. Fold pastry over to create a triangle, and with the tines of a fork that has been dipped in flour, press the pastry down to create a seal, on all sides.

Transfer to a cookie sheet lined with parchment paper. Lightly brush the tops of the turnovers with egg wash and sprinkle lightly with the turbinado sugar. (DO NOT add too much sugar or it will cause the tops to burn. A light sprinkle is all you need)

Place turnovers in a preheated oven, according to the package instructions. Bake 20-25 mins until the turnovers are golden brown and puffed up.

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