Try this easy recipe for eggless apple turnovers if you just go apple-picking, and are now wondering what to make with all those apples. This is a great way to make those apples even more delicious.
With these recipes, the art of pastry-baking is easy; you don’t have to go to pastry schools to make these flaky pastries. Make the art of pastry-baking a breeze by using puff pastry sheets from Pepperidge Farms, if you don’t want to make the pastry from scratch.
Cooking Time: 1 hour
- 1 1/2 cups all-purpose flour (maida)
- 8 tbsp (1 stick) unsalted butter, cut into small cubes and chilled
- 1 1/2 tsp sugar
- 1/2 tsp salt
- 4-5 tbsp ice water
- 1 tsp vegetable oil (for brushing the tops of the pastry)
- 3 medium tart apples (Granny Smith), 2 of these peeled, cored, and cut into small cubes or slices
- 3-4 tbsp raisins
- 1/2 cup sugar
- 1/4 cup apple sauce ( cut 1 apple into pieces and blend into a smooth puree
- 1/4 tsp cinnamon powder
- 1/2 tsp corn starch powder
- 1/2 tsp vanilla essence
- For the apple turnover pastry, combine the flour, sugar, and salt and whisk to mix all the ingredients. (Or, put them in a food processor and pulse for a few seconds.)
- Add butter and cut in into the flour with a fork to form a crumbly mixture (or use the food processor to do this).
- Add 1 tsp of water at a time and form a thick dough (don’t over-knead the dough; you should see bits of butter in the dough).
- Form the dough into a round shape, wrap it in a plastic wrap, and refrigerate for 1 hour.
- For the apple turnover filling, in a large bowl, mix the apples and raisins, corn starch powder, sugar, cinnamon, apple sauce, and vanilla.
- Preheat the oven to 400°.
- Remove the pastry dough from the refrigerator and roll it on a lightly floured surface into a large rectangle (about 16×11 inches). Cut the sheet into six 4×4-inch squares.
- Place 2-3 tsp of the apple mixture in the middle of each square, brush a little water along the edges, and fold them into triangles, making sure there are no gaps. You don’t want the apple juices to flow out as the turnovers start cooking. To add a decorative touch, press the edges of the turnovers with a fork.
- Brush the tops of the turnovers with a little vegetable oil, and prick the tops with a fork for steam to escape.
- Brush a large baking sheet (nonstick or regular) with a little oil and place the pastries on it.
- Bake the apple turnovers in the lower rack of your oven at 400° for 40-50 minutes, or until puffed and golden brown.
- Cool the turnovers for about 10 minutes before serving.
If you don’t want to make the pastry dough yourself, use the store-bought puff-pastry sheets ( such as pastry sheets from Pepperidge Farm, available in most grocery stores) for your apple turnovers.
Pastry baking is easy with pastry sheets from Pepperidge Farm.
- Thaw 1 puff pastry sheet from Pepperdige Farm for 40 minutes.
- Heat the oven to 425°F.
- Roll pastry sheet on a lightly floured surface into a 2 1/2-3-inch wide strip, and cut into 3 squares.
- Place the apple filling in the center of each square.
- Brush the edges of the squares with water and fold over the sheet to form a triangle. Press the edges to seal.
- Place the apple turnover pastries on a baking sheet, and bake for 10-15 minutes or until golden brown.
- Cool the apple turnovers on a wire rack for 10 minutes and serve.
Category: Eggless Baking - Members