If you have any puff pastry leftover from making Semarang-Style Turnovers with Bamboo Shoots, Dried Shrimp, and Scrambled Eggs, then you can make dessert too. Actually, in real life, the Apple Puff Pastry Turnovers preceded the savory ones, but in blog life, I try to make the recipes more sequential.
These turnovers are great if you're craving apple pie, but are too lazy to make the dough. I guess you could use pre-made pie crust too, but there's just something about these flaky, hand-sized turnovers that make them more fun to eat.
I made them to bring to my youngest aunt's house for my paternal grandfather's death anniversary dinner and they disappeared in a jiffy.
Apple Puff Pastry Turnovers
For about a dozen puff pastry turnovers, you'll need:
Puff pastry, thawed
3 apples, peeled and cubed
2 tblsps flour
1/2 cup brown sugar
2 tblsps white sugar
1 tsp cinnamon
1/4 tsp nutmeg
Optional: Egg wash or sugar sprinkled on top of puff pastry at the end.
Take the frozen puff pastry out to thaw. Pre-heat the oven to 350 degrees.
Peel and cube 3 apples. Add 2 tblsps flour, 1/2 cup brown sugar, 2 tblsps white sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg. Mix thoroughly.
Add about 2 tablespoons of apple filling in the middle of each puff pastry.
Fold over and crimp the edges.
Arrange on parchment paper and bake at 350 degrees for about 25 to 30 minutes until puff pastry is done. You can also do an egg wash or sprinkle sugar on top before baking if you'd like.
Golden puff pastry fresh out of the oven.
Let's take a look inside, shall we?
Cut one in half so you can see.
Like my George Washington plate from visiting Mount Vernon - Alexandria - Virginia? A dessert "as American as apple pie" (turnovers) as they say, deserves to be served on plate commemorating our first president. Or maybe I just like the octagonal shape and the toile. :)
Close-up of the filling.
I'm really making use of the roses from the centerpiece of cousin D's wedding reception. Gotta take pictures of them in as many recipes as I can before they fade.
After taking pictures for the blog, I brought the plate of apple turnovers to my youngest aunt's house for my paternal grandfather's death anniversary dinner.
Look at the niece already waiting for everyone.
And the newest grandbaby with his chubby cheeks.
I slid my plate in amongst the other food offerings.
Hainanese chicken rice. After all, dinner is for my Hainanese grandfather.
Mmm. I haven't had banh hoi (Vietnamese steamed noodle sheets) in a while.
Mushrooms and bok choy stir-fry. Banh it la gai (Vietnamese nettle leaf dumplings) and banh it tran (Vietnamese "naked" dumplings) in the back.
The roast pork and roast duck are the only purchased items. My oldest aunt caters so she often brings food over in boxes, but it's all homemade. Cha Gio/Nem Ran (Vietnamese Spring/Egg Rolls) in the back.
After bowing to my grandfather's altar, once the incense goes down, it's time to eat!
Other turnover recipes:
Banh Pa Te So (Vietnamese Pate Chaud (French Hot Pastry Pie))
Indonesian Semarang-Style Turnovers with Bamboo Shoots, Dried Shrimp, and Scrambled Eggs
1 year ago today, Pasadena Wine Festival giveaway.
2 years ago today, Bakmi Parahyangan - West Covina.
3 years ago today, Tomato and Avocado Salad.
4 years ago today, Pesto with Arugula and Walnuts.