Fall is upon us. You can tell by the cool winds blowing at night, the crisp morning walk to school, and the bounty that is gracing our shelves here at the market. It’s harvest time! Time to preserve the last days of summer to be cracked into in the dead of winter and transport you back to this beautiful time of year. Maybe it’s the back-to-school vibe that gets the apple rolling, but new crops of apples are bobbing up at market these days. And these apple turnovers are exponentially simpler than making pie crust (because we use puff pastry). We used 6 ingredients and whipped them up in 40 minutes, start to finish.
Market Sourced Ingredients
1 sheet of Pascal’s Patisserie Puff Pastry from Blush Lane Organics
2 apples from Souto Farms (we used 1 Honeycrisp and 1 new crop Gala)
juice from 1/2 of an orange from Cherry Pit
1-2 teaspoon Apple Pie spice from Silk Road Spice Merchant
1/4 cup sugar
1 egg (for egg wash)
Preheat oven to 400°F. Lay the thawed pastry on the floured counter and roll out to become slightly thinner; cut into 5″x5″ squares. Set aside. In a skillet, over medium-high heat, add apples, sugar, orange juice, apple pie spice. Sauté approx 5 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 between the puff pastry squares (we used an apple mold… because how cute?!). Spread apples across the center of each pastry square followed by a little of the sauce drizzled over the top of apples. Paint edges with the egg wash to ensure pastry sticks together. Fold the top edge over the bottom and press to seal the edges. Brush the tops lightly egg wash and sprinkle with sugar; we used the Vanilla Sugar from Silk Road Spice Merchant, but cinnamon sugar works really great too! Repeat with the other squares. Bake for about 20 minutes, until golden and puffed. Can be served hot or cold, but should definitely be shared with family and friends.