I love Apple Turnovers. They remind me about my college years. I would buy one after my afternoon class and eat it while walking. Warm, buttery, and flaky, turnovers are great as breakfast or a dessert.
Prep: 15 min Thaw: 40 min Bake: 15 min Total: 1 hr 10 min
2 (1.1 lbs) puff pastry sheets, thawed
2 large Granny Smith apples, peeled, cored, and cut into bite size pieces
1/4 cup coconut oil or butter
3 tbsp sugar, plus some for sprinkling
1/2 tsp cinnamon
1/8 tsp nutmeg
3 – 4 tbsp raisins
1 heaping tbsp whole grain flour
1/4 tsp salt
1 egg yolk plus 1 tbsp water, whisked
Heat the oil in a frying pan. Add the apples, sugar, cinnamon, nutmeg, and salt. Cook over medium-low heat for 3 minutes. Add the raisins and cook for another minute.
Add the flour, and stir it around until all the liquid is absorbed for about 30 seconds. Remove the frying pan from the burner.
On a lightly floured surface, unfold the pastry sheets. Roll them out to make 2 square shapes. Cut each pastry sheet into 4 squares. Brush the edges with the egg wash. Place about 2 tbsp of the filling in the center of the each square.
Fold over the pastry and join the edges together. With a floured fork, seal the edges.
Arrange the turnovers on a large baking sheet lined with parchment paper. Brush them with the remaining egg wash. Score the tops with a sharp knife, then sprinkle the turnovers with some sugar.
Place the baking sheet into 400 F preheated oven and bake for 15 minutes until the turnovers turn golden brown.
Once they are done, place them on a cooling rack for 10 minutes.
Serve with whip cream, ice-cream or caramel sauce.