Apple pie is one of my favorite desserts. However, with only two of us, it seems a little excessive to make an entire pie. After making the Brie En Croute, I had an extra puff pastry to use. I remembered taking a cooking class with my aunts once where we used puff pastry to make some apple turnovers. I got hungry just thinking of it, and I was not disappointed with my results. These are perfect for a light dessert or even a special breakfast. Let me know what you think! :)
*2 tablespoons orange juice
*1 1/2 tart apples (I used granny smith)
*2 tablespoons splenda (or regular sugar), plus extra to sprinkle on top
*1/2 tablespoon flour
*1/4 teaspoon cinnamon
*slightly less than 1/8 teaspoon nutmeg
*pinch of slat
*1 sheet of puff pastry, defrosted
*1 egg, beaten
*Preheat the oven to 400 degrees.
*Peel and quarter the apples. Slice them into thin pieces (about 8 per apple) and then cut the slices into halves or thirds. Place the apples in a bowl and pour the orange juice over it to prevent the apples from browning. Be sure to mix it well.
*Add splenda, flour, cinnamon, nutmeg and salt to bowl. Mix well with a spatula or spoon.
*Flour a board and lightly roll the puff pastry to a 12x12 inch square. (Just eyeball it!) Cut the sheet into 4 smaller squares, and keep chilled until ready to use.
*Place 1/3 cup of apple mixture on half the square. Brush the edges of each square with egg wash (beaten egg). Fold the pastry diagonally and seal it by crimping the edges with a fork. Transfer to a pan (you can line it with parchment paper to make it less messy, or just spray the pan with Pam or a nonstick spray).
*Brush the tops of the turnovers with the egg wash. Sprinkle the tops with splenda and a dash of cinnamon. Make 2 small slits in each turnover.
*Bake for 20 minutes until browned and puffed! :)
|My apple mixture|
|Time to egg wash and crimp before going in the oven!|
|Ready for the oven|
|A view of the inside - cooked! Yum :)|