We were pretty pleased with our first attempt at apple turnovers. But then, it's hard to go wrong with puffy pastry. For the filling, we used classic apple pie mixins from Simply Recipes' Old Fashioned Apple Pie. Let us tell you, we could hardly stop eating the apples drenched in cinnamon, sugar, brandy, and vanilla long enough to scoop them into their shells.
The only thing that is less than terrific about this recipe is the apple peeling. We'll admit though (grudgingly) that the peeling is worth the results.
Rating: 3/4 assed (1/4 assed if you can find a sucker to peel and chop the apples for you)
Here's what you need and how you do it
2 boxes puff pastry (found in the freezer section at your grocery store)
2/3 cup sugar
3 Tablespoons flour
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
4-5 large apples (we like a mixture of tart and sweet: granny smith, braeburn, gala, fiji, etc.), peeled, cored, and chopped
1-1/2 Tablespoons brandy (optional)
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In a large bowl, mix all ingredients except puff pastry. Lay puff pastry sheets flat and cut into quarters. Fill each square with apple mixture. Crimp edges by pressing down with the tines of a fork. Place on cookie sheets and bake for 25 to 30 minutes, or until pastry puffs and turns golden.
For a printable version of this recipe, click here.