Fresh Apple Turnovers
- 1 egg
- 1/4 cup milk
- Quick Puff Pastry Dough, cut into 4-inch squares
- 6 peeled and cored Granny Smith apples, each cut into 6 wedges
- 3/4 cup light brown sugar
- Coarse sugar for topping
Fresh Apple Turnovers
Demonstrated by: Jim O’keefe.
Taste of Hilo with Restaurant Kaikodo and O’keefe and Sons Breadbakers - September 14, 2003.
Ingredients:
Directions:
- Preheat electric oven to 400°F.
- Whisk the egg and milk together.
- For each turnover, place puff pastry on the work surface with a corner facing you so it looks like a diamond.
- Place 3 apple wedges on the upper half of the diamond, forming a triangle.
- Sprinkle each apple wedge with 1 tablespoon of sugar.
- Dampen edges lightly with egg mixture.
- Fold the bottom corner of the puff pastry over to the opposite corner, forming a triangle; seal edges.
- With a knife or scissors, cut a vent in the top of the pastry.
- Brush turnovers lightly with egg mixture; sprinkle generously with coarse sugar.
- Bake for 24 to 25 minutes, or until puff pastry is golden brown.
Makes 12 apple turnovers.
