Is it Sunday morning yet? These are SO yummy and easy I could make them almost every day of the week, actually!
Buttery, flaky pastry filled with tart apples and a sweet buttery caramel sauce…bring it on. This brings me back to my childhood SO much I can’t even tell you…on cold winter mornings when my mom would pull these out of the oven my sister sand I would run to the kitchen and fight over who got which one. My sister usually won most every contest of strength and will (ask me sometime about Easter morning when I was 6 when she “took” the best Easter basket and teddy bear then taunted me about it for 15 years) so she always got the gooiest one. Love you Kristin!
Enough nostalgia, back to the turnovers. These are SO easy to make with the help of some pre-made puff pastry dough. The hardest part is the peeling/coring/slicing of the apples, which isn’t too bad. Happy Saturday!
- 2 sheets pre-made frozen puff pastry, defrosted
- 2 tablespoons butter
- 4 apples, cored, peeled and sliced into ⅛” thick slices
- 2 teaspoons flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup sugar
- ¼ cup plus 2 tablespoons fresh orange juice
- dash salt
- 1 egg, beaten
- Preheat oven to 400°F.
- Lay the pastry on the floured counter and roll out to two 10” squares. Cut each square into four 5"x5"squares. Set aside.
- In a skillet, heat butter over medium-high heat. Add apples, flour, cinnamon, nutmeg, sugar, orange juice and salt. Sauté 3-4 minutes, until apples are crisp-tender (NOT soft- they will continue to cook in oven) and juice has slightly thickened into a caramel-like sauce.
- Divide apples up evenly for the 8 turnovers. Spread apples across the center of each pastry square followed by a little of the sauce drizzled over the top of apples. Dip fingers in water and rub along the edges. Fold the top edge over the bottom and press to seal the edges. Brush the tops lightly egg wash. Repeat with the other squares.
- Bake for about 15 minutes, until golden and puffed. Can be served hot or cold.