Apple Turnovers

Recipe Makes: about 15 apple turnovers

Prep Time: 20 minutes

Cook Time: 25-30 minutes

Total Time: 45-50 minutes

INGREDIENTS:

5 medium gala apples

1lb puff pastry dough block

2 eggs; for egg wash

Granulated sugar to sprinkle on top (I used ¼ tsp for each pastry)

DIRECTIONS:

1. Start out by wash, coring your apple, and shredding it. I used my food processor to shred them. Make egg wash by beating together the 2 eggs, and set aside for later. Preheat oven to 350 F.
2. Roll the puff pastry dough out until it’s ¼ inch thick. Use a bowl as a template for the turn overs. Take the bowl and flip it upside down on the dough, use a knife to cut the outside shape of the bowl. I take the scrap dough and knead it for a little and then keep rolling it out until I’ve used all the dough.
3. Add a heaping tbsp of the shredded apples on half of the pastry and gently brush the outside of the circle with egg wash. Close by pastry by putting the top layer on and pressing your fingers or a fork along the edges to seal it. I like to use my fingers first and the go around with a pressed fork, it gives the pastries a nice look and the I know that the edges are sealed.
4. Brush the top of the pastries with egg wash and sprinkle with sugar. I used a ¼ tsp of sugar for each pastry.
5. Bake at 350 F for 25-30 minutes or until golden brown. Enjoy!

STEP BY STEP INSTRUCTIONS:

Gather all ingredients.

Start out by wash, coring your apple, and shredding it. I used my food processor to shred them. Make egg wash by beating together the 2 eggs, and set aside for later. Preheat oven to 350 F. Roll the puff pastry dough out until it’s ¼ inch thick. Use a bowl as a template for the turn overs. Take the bowl and flip it upside down on the dough, use a knife to cut the outside shape of the bowl. I take the scrap dough and knead it for a little and then keep rolling it out until I’ve used all the dough.

Add a heaping tbsp of the shredded apples on half of the pastry and gently brush the outside of the circle with egg wash. Close by pastry by putting the top layer on and pressing your fingers or a fork along the edges to seal it. I like to use my fingers first and the go around with a pressed fork, it gives the pastries a nice look and the I know that the edges are sealed. Brush the top of the pastries with egg wash and sprinkle with sugar. I used a ¼ tsp of sugar for each pastry. Bake at 350 F for 25-30 minutes or until golden brown. Enjoy!