Apple Turnovers
Ingredients
2 baking apples
1 tablespoon fresh lemon juice
1 tablespoon butter
1/4 cup honey
1/4 cup apple juice or water
1/2 cup raisins
1/2 cup slivered almonds
1/2 teaspoon cinnamon
1 package puff pastry (2 sheets)
1 egg, beaten
1 1/2 cups powdered sugar
2-3 tablespoons cream, heated
1/2 teaspoon lemon zest, grated
A continental creation as at home at breakfast as at dessert.
Directions
Preheat the oven to 400F.
Peel, core and dice the apples. Mix with the juice of 1/2 a lemon to prevent browning.
Melt the butter in an oven-safe skillet over medium-high heat. When the foam on the butter subsides, add the apples and saute until slightly soft, about 4 minutes.
Add the apple juice and honey to the skillet, stirring to combine. Then add the raisins, almonds and cinnamon, stirring to combine. Place the skillet in the oven and bake until all liquid has evaporated, about 10 minutes. Cool the apple filling.
Cut the sheets of puff pastry into 4 squares and arrange on a lightly floured surface. Place a few tablespoons of filling at the centre of each pastry square, brush the edges with egg, and fold into triangles, pressing the edges to seal.
Arrange the pastries on a lightly greased cookie sheet and brush each with egg. Bake for 10-15 minutes, until well puffed and golden brown.
Meanwhile, whisk together the confectioners sugar with just enough warm cream to make a thick glaze. Stir in the lemon zest.
When the pastries have finished cooking, remove them to a cooling rack and drizzle with glaze. Let cool at least 5 minutes before serving.
Additional Notes
This is a more sophisticated turnover recipe than those you’re likely to find in most American bakeries, and certainly than those you’ll find in the freezer section of your local neighbourhood supermarket. It is, first and foremost, just sweet enough to be delectable, but the sweetness is itself subtle which helps the apple, raisin and almond flavours play off each other effectively. Presents a nice balance of soft, crunchy, and flaky, so even though it is rich, it never seems to be an over-indulgence, making it great for breakfasts.
