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Author Notes: Last-minute invite to a party, brunch at your in-laws, or a sudden hit from the midnight munchies -- whatever it is, this recipe is sure to satisfy. It's easy to make from ingredients that you probably have in your kitchen and it's always a crowd- and tummy-pleaser. This is also a great recipe to put any local, in-season fruit (or vegetable!!) to use. The recipe below is for a classic apple turnover with a vanilla glaze. —Stacy
Food52 Review: WHO: Stacy is a yoga instructor and world traveler.
WHAT: The most low-maintenance pastry you’ll ever meet. And it’s so much better than Toaster Strudel.
HOW: Sauté apples with spices until tender, then tuck this mixture into puff pastry dough and bake until golden brown. Drizzle the pastries with a vanilla glaze while they’re still warm.
WHY WE LOVE IT: These are the days when we crave a warm breakfast but we’re too sleepy to wake up earlier than usual and too busy to (gasp!) make puff pastry from scratch. Here, store-bought dough comes to the rescue, providing us with flaky, impressive pastries that we would happily eat by ourselves or serve to brunch guests. —The Editors
Makes 4 large or 8 small turnovers
For the apple turnover:
- 1 sheet of frozen puff pastry, defrosted
- 1 to 2 tablespoons butter, vegan butter, or coconut oil
- 2 medium cooking apples (Honeycrisp or Granny Smith, for example), peeled and diced
- 1/4 coconut sugar (or brown sugar)
- 1 tablespoon arrowroot powder (or cornstarch)
- Juice and zest of 1/2 lemon, divided
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 teaspoon vanilla extract (great with almond extract too)
- 1 egg plus 1 tablespoon water (for egg wash) or almond milk
For the vanilla or almond glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or dairy-free substitute)
- 1 teaspoon vanilla extract (or almond extract)
- Defrost frozen puff pastry, if it's not defrosted already. It's easiest to let it sit out on your countertop for 40 minutes.
- Preheat oven to 400° F.
- Melt butter (or substitute) in a large skillet over medium-high heat.
- Cook the diced apples for 2 minutes, stirring occasionally.
- Juice the 1/2 lemon over the apples and add coconut sugar, arrowroot, cinnamon, nutmeg, ginger, and lemon zest. Cook for 3 minutes, until apples are knife-tender and sauce is thickened.
- Remove from heat stir in the vanilla or almond extract.
- While filling cools, unfold the puff pastry on a lightly floured surface. With a sharp knife, cut it into 4 equal squares for 4 large apple turnovers. (This can also be cut into 8 equal squares for 8 small turnovers.)
- To assemble, brush the egg wash or almond milk along the edges. This will be a binder for the turnovers. Add 1/4 (or 1/8 if you're making smaller turnovers) of the spiced apple mixture in the middle of each square. Fold pastry in half diagonally and lightly press together. Run a knife along the edges to seal the pastries completely and create a decorative design.
- Transfer to baking sheet lined with a silpat or parchment paper. Make 1 or 2 small slits on the top of each turnover and sprinkle with additional sugar if desired.
- Bake for 15 to 18 minutes until top is golden brown. Remove from oven and, this is important!!, let cool for 10 minutes on a wire rack.
- For the glaze: Whisk all of the ingredients together until combined. Add more milk to make the glaze thinner, or more powdered sugar for a thicker glaze. Drizzle it over warm turnovers and serve immediately.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Breakfast Baked Good