This is a simple dessert that anyone can make. Basically, it’s flaky puff pastry squares filled with homemade applesauce. The applesauce is good as is but I wanted to bump up the flavor a bit so I added about 1/2 teaspoon pumpkin pie spice and 1/2 teaspoon of vanilla, adding it to the applesauce after it was finished cooking. I used Trader Joe’s Frozen Puff Pastry and didn’t bother rolling it out, although I’ll probably do that next time to get a thinner pastry and bigger squares. I had enough leftover applesauce to make at least 4-6 more turnovers. I sprinkled each turnover with Wilton Sparkling Sugar, a larger-grained sugar that adds a nice crunch to the pastry. These turnovers are best the day they’re made when the pastry is crisp (they still taste good on Day 2 but the pastry is softer). These are good served as is or warmed a bit and served with a scoop of vanilla ice cream drizzled with caramel sauce.
French Apple Turnovers (Chaussons Aux Pommes)
– recipe from Bon Appétit Magazine – epicurious.com
All-butter puff pastry is available at some specialty foods stores. Yield: Makes 8 turnovers.
3/4 pound Granny Smith apples
3/4 pound Golden Delicious apples
1/4 cup water
3 tablespoons sugar
3/4 teaspoon fresh lemon juice
1 14- to 16-ounce package all-butter frozen puff pastry (1 or 2 sheets, depending on brand), thawed
1 egg, beaten to blend (for glaze)
Superfine sugar (optional)
For filling: Peel, core, and cut apples into 1-inch pieces (about 4 cups). Place apples in medium saucepan; add 1/4 cup water, 3 tablespoons sugar, and lemon juice. Bring to boil, stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low and simmer until apples are very tender, stirring frequently, about 12 minutes. Remove from heat. Gently mash apples with fork or potato masher until mixture is very soft but still chunky. Cool completely. DO AHEAD: Filling can be made 2 days ahead. Cover and refrigerate.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Line 2 baking sheets with parchment paper.
For pastry: If using 14-ounce package (1 sheet), roll out pastry on lightly floured surface to 15-inch square. If using 16-ounce package (2 sheets), stack sheets together and roll out on lightly floured surface to 15-inch square. Cut pastry into nine 5-inch squares. Place 1 generous tablespoon filling in center of each of 8 squares (reserve remaining square for another use). Lightly brush edges of 1 pastry with beaten egg. Fold half of pastry square over filling, forming triangle. Press and pinch pastry edges with fingertips to seal tightly. Lightly brush pastry with beaten egg. Sprinkle lightly with superfine sugar, if desired. Repeat with remaining squares. Using thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape. Place triangles on prepared baking sheets. Refrigerate until firm, about 15 minutes.
Bake turnovers until beginning to color, about 15 minutes. Reverse baking sheets from top to bottom. Reduce oven temperature to 350°F; continue baking until turnovers are firm and golden, 10 to 15 minutes longer. Cool at least 15 minutes before serving. Serve warm or at room temperature.
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