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July 5, 2010 / Sarah

National Apple Turnover Day

I was thinking that Apple Turnovers were similar to Apple Strudel, but turns out the only similarity is the apples.  Strudels are full of spices and other ingredients besides apples, such as raisins.  Apple Turnovers, on the other hand, are pretty basic – caramel syrup and apples.  The difference is also in the dough.  In my opinion, a strudel made with puff pastry would be too doughy and dry.  A turnover with phyllo dough would be a messy disaster.  Now that I’ve made both a strudel and a turnover, I think it’s safe to say that I prefer the strudel, probably because it has a little bit more going on.  But don’t get me wrong, the turnover was great, especially when still a little warm from the oven.  I stored my leftovers in the fridge and reheated in the microwave but they weren’t as good as the day before.

I made a couple adaptions to this recipe, but have posted the original here.  I never peel my apples because I really don’t find it makes a difference and I’m sure there’s got to be some extra vitamins in the skin.  Also, I didn’t have coarse sugar for sprinkling, so I just used a little bit of regular granulated sugar.  These are a nightmare to put together – the puff pastry does not stick together with water.  Perhaps egg whites would make it stick better?  I also think the problem lies with the size of the apples.  Maybe if the apples were smaller than quarters, this would have worked a little bit better.

Golden Apple Turnovers
From Eli Zabar, via Food & Wine

1 1/2 cups sugar
1/2 cup water
1 stick (4 ounces) unsalted butter, softened
1 tablespoon fresh lemon juice
6 Gala apples—peeled, cored and quartered
Two 1-pound sheets of all-butter puff pastry, thawed if frozen
Coarse sugar, for sprinkling

  1. In a large, deep skillet, cook the sugar, water, butter and lemon juice over high heat until a pale amber caramel forms, 15 minutes. Add the apples and cook over moderate heat, turning occasionally, until very soft but not falling apart, 30 minutes. Transfer the apples to a large plate and let cool. Pour the caramel into a small bowl; let cool.
  2. Preheat the oven to 375° and line 2 baking sheets with parchment paper. On a lightly floured surface, roll out each sheet of puff pastry to a 10-by-15-inch rectangle. Cut each sheet into six 5-inch squares. For each turnover, lightly brush the edge of a pastry square with water. Place 2 cooled apple quarters in the middle and spoon a scant 1 tablespoon of the caramel on top. Fold the pastry over to form triangles and press the edges to seal. Transfer to the baking sheets.
  3. Brush the turnovers with water and sprinkle with coarse sugar. Place the baking sheets in the oven and lower the temperature to 325°. Bake the turnovers for about 35 minutes, until golden and puffed. Let cool before serving

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