Seasonal Potluck: Easy Apple Turnovers |

Fall is offically here! And that means more baking in our house. I love baking, and it kills me in those summer months not being able to turn on the oven without heating up the whole house! Luckily (?) it’s been pretty cool outside this week. Perfect weather for a warm breakfast treat. These turnovers are relatively easy to make, given the use of store bought puff pastry. One of these days I will take the time to make my own dough… If you wanted to make these even easier, you could probably use store-bought apple pie filling, or any fruit filling for that matter.

Apple Turnovers, adapted from All Recipes

2 tablespoons lemon juice
4 cups water
4 Granny Smith apples – peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 egg (for egg wash)
coarse sugar (for sprinkling on top)

Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning. I use one of these handy little apple slicer/peeler/corer things. I HIGHLY recommend!

Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.

Preheat the oven to 400 degrees F (200 degrees C).

Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.