Posts Tagged ‘turnover’


Puff Pastry Apple Turnovers & My One Year Blogging Anniversary

August 8, 2009

I don’t want to ramble on about my “blogiversary,” but I’ll take a minute to say a couple of things (feel free to scroll down to the part about the turnovers). When I started my blog, I didn’t know what I was going to blog about (hence the generic name “Jill’s Blog”). One plan was to post photos and updates while I was traveling. And there have been several trips and no travel posts! Instead, this has become primarily a food blog. One of the first things I posted about was my experience at the Culinary Institute of America’s Pastry Boot Camp. Upon returning from that trip, I joined Tuesdays With Dorie. And if it wasn’t for TWD, I’m not sure where my blog would be today. Thanks to the group, I’ve kept up my baking momentum and I’ve found many wonderful blogs written by nice, helpful, funny, and creative people. I’ve been tempted to join other baking and cooking groups, but I want to leave some time to try all of the great looking recipes that have been posted on other blogs.

What’s next?

  • In addition to my weekly TWD post, I’ve been trying to post one additional recipe per week, so I hope to keep that up.
  • I’d like to post more savory recipes, but I have a hard time with the photography; desserts are so much prettier and easier to photograph!
  • I recently joined The Kitchen Reader, so you’ll be seeing monthly book reviews here.
  • I’d like to beef up my blog by adding some pages and moving to my own URL, but that process has been going slowly.
  • And who knows, maybe the next year will bring some of those travel posts!

Turnover Time!

This is a quick and easy recipe that won’t have you spending the day in the kitchen.

My husband and I were out to lunch one day and he spotted some apple turnovers in the pastry case. He asked me if I could make apple turnovers. Of course I said yes and then set out to finding the right recipe. I knew I was going to use the sheet of puff pastry I had in the freezer after making Parisian Apple Tartlets. I wanted a recipe where the apples are cooked before they are baked inside the turnover because I was concerned that a raw apple filling wouldn’t get soft enough in the 20 minutes of baking time. This recipe fit the bill and it turned out delicious!



  • Ingredient notes are below in red italics
  • I microwaved the filling. Instructions for cooking on the stove are in the original recipe.
  • Since my rolling didn’t produce a nice square of pastry, I ended up shaping these as rectangles instead of triangles. I’m sure that yours will be more attractive.
  • I made half of this recipe, for two turnovers. I’ll be back in another post to tell you what I did with the remaining half sheet of puff pastry. (Update: I made pesto elephant ears)

Puff Pastry Apple Turnovers

Adapted from this recipe

2 apples I used Granny Smith
1 1/2 tsp fresh lemon juice I used bottled
2 tablespoons brown sugar
1/2 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
Dash of nutmeg
2 tablespoons butter cut into small pieces
1 large egg
1 tablespoon milk
Sugar, for sprinkling on top
1/2 package frozen puff pastry thawed according to package directions

Line a baking sheet with parchment paper or a silicone mat.

Peel and dice the apples. In a microwave-safe bowl, toss together the apples, lemon juice, brown sugar, granulated sugar, salt, cinnamon, nutmeg, and butter. Cover the bowl and microwave on high for 8 minutes, stirring every 2-3 minutes. The apples should be soft and the filling should be thick. Cool to room temperature.

When the apple mixture has cooled, whisk together the egg and milk in a small bowl to make an egg wash.

Spread the sheet of puff pastry on a lightly floured surface. Dust the pastry lightly with flour and use a rolling pin to roll the pastry into a 12-inch square. Using a sharp paring knife, trim the edges and cut the dough into four equal squares. Using a pastry brush, brush the edges of each square lightly with the egg wash.

Spoon one quarter of the apple mixture in the middle of each square, and fold the dough in half to form a triangle. Seal the edges by pressing them together with the tines of a fork. (Seal tightly or the filling will leak out.) Transfer to the baking sheet. Poke a few holes in the top of each turnover with the tip of a paring knife.

Cover the baking sheet with plastic wrap and refrigerate for 15 to 30 minutes to firm slightly. Meanwhile, preheat the oven to 400°F.

Remove the turnovers from the refrigerator, and remove the plastic wrap. Brush the top of each turnover with the egg wash. Sprinkle with sugar.

Bake until golden brown and flaky, about 20 minutes. Transfer to a wire rack to cool slightly. Serve warm

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