Slide the parchment and dough onto a cookie sheet or large cutting board and refrigerate while preparing the filling.Grate the apples on the large holes of a box grater. Dip a finger in water and wet all 4 edges of the dough and fold over the filling. The resulting pastry dough is well worth the effort – it’s light and flaky like puff pastry, but just a little bit more sturdy and tender, like pie crust.Instead of filling the turnovers with sliced or chopped apples, the apples are shredded to create a more cohesive filling that does not fall apart when you bite into the turnovers, which is a total win in my book.
My only real critique is that you don’t specify what size apple, so i ran out for the very last tart, should have used two slightly larger apples instead of two larger and two snack size. We thought this was a great addition. They taste amazing and my daughter loves them. And as dessert – apple turnovers from scratch, filled with apples and cinnamon.These healthy apple turnovers start with my homemade puff pastry dough and a delicious apple cinnamon filling, just like an apple pie.Instead of filling the apple turnovers with sliced or chopped apples, I shredded the apples in order to create a more cohesive filling that does not fall apart when you bite into the turnovers.Then combine the grated apples, sugar, cinnamon and some lemon juice (optional) and it’s ready to be folded into the pastry dough. Thank you so much for putting together this recipe, it has become one of my fall staples! And now they’re moving back up my list of desserts to make soon!Homemade puff pastry is such a great recipe to be able to turn to. Filling Recipe Adapted From Natasha’s Kitchen Separate keeping 2 of the triangles together to form a rectangle. I love baking, and since my family is vegan, it worked out great.
Thanks for sharing the recipeI’ve made this recipe from ATK before, although I usually cheat and use puff pastry from the store. First you start by combining the dough ingredients in a big bowl until you form a soft dough.There are a few ways to shorten the process of making homemade puff pastry dough, my version consists of rolling the dough first.Then you spread the grated cold butter all over it and roll it (see video below). I really should make them from scratch.
I’m not sure how well you could make this dough in a blender, unfortunately.My daughter and I made these tonight. This is what I call a grab it and run dessert. I’ve never made puff pastry before so I was a bit nervous. As such we earn a small fee by linking Amazon.com and affiliated sites. They look so good! There’s nothing worse than biting into a turnover or hand pie and having most of the filling come spilling out.You can easily split this kitchen project into two days, making the dough and filling the turnovers one day, then refrigerating them and baking them the next day. Not only it’s healthier (because it’s fermented and has probiotics) but it also has a fresh, sweet and sour taste that pairs very well with herbs like scallions and dill.Hi! My favorite recipes are: puff pastry cheese rolls made with farmer’s cheese mixed with green onions and fresh dill. The only things we changed(due to anxiousness on our part) is to put the dough in the freezer for about 15 minutes instead of fridge for 30 minutes. I’ve never been able to cram four apples into nine pastries so I just half the filling ingredients. I am delighted with the outcome!I work on a PYO apple farm and people buy hundreds of dollars of apples every day in a single trip and i always ask what they are going to make, and it has inspired me to be more adventurous when baking.
It is rich in flavor, and, as is the case with most older and heirloom varieties, it is also richer in vitamins and minerals than its modern cousin. It kept the butter cold and dough just right. Remove them from the oven and cool them on a rack before serving or drizzling with a simple confectioners' sugar and milk glaze.Copyright ©