One of the treats that always used to draw my eye in the bakery case was the turnovers. Apple, blueberry, strawberry – I’ve always liked them all. There’s something about that buttery, flaky pastry and the sweet fruit filling that just screams my name. They’re like little individual pies, but for breakfast! And who doesn’t love pie for breakfast? These golden apple turnovers are the perfect candidates.
This recipe produces a turnover that’s flaky, delicate and sweet, and they have a subtle hint of acid from the fresh apple. The best part is that they are so quick to put together, you can have them for a last-minute brunch or breakfast treat. The pastries are fantastic straight from the oven, but they’re even good after they’ve cooled.
If you’re comfortable making your own pie crust, a whole-wheat crust works great for these, too. I’ve also been known to pick up a package or two of puff pastry dough to make up a batch of these from that. The puff pastry gives them an airy texture that you can’t get from pie crust. The key to a good pie crust that flakes is to start with cold butter and keep the dough cold until right before you put it in the oven. This keeps the butter solids intact until the dough hits the oven. When the butter melts rapidly in the heat of the oven, it creates air pockets in the dough. The air pockets are the secret to a light, flaky dough.
Whether you use your own pie crust, pre-made crust or puff pastry dough, you’ve got to try these turnovers. They’re a perfect light treat to start your morning on a good note.
- 4 apples, Granny Smith or similar tart style
- 3 ounces of water (just over ⅓ cup)
- ⅛ cup of raisins
- ¼ cup of sugar
- 2 tablespoons flour
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of ground clove
- 1 package of 2 rolled, premade pie crusts
- Soak the raisins in warm water while you peel, core and chop the apples.
- Preheat the oven to 425 degrees Fahrenheit.
- Place the apples in a saucepan with the water and turn the heat to medium. Cook the apples for 10 minutes over medium heat, stirring and mashing them until they form a rough “applesauce-like” texture.
- Stir in the sugar and flour. Mix until both are thoroughly dissolved. Cook the mixture until it starts to thicken. Add the raisins, cinnamon, nutmeg and clove when you take it off the heat.
- Separate each pie crust into quarters. Roll each one into a small ball, then use a rolling pin to roll it into a thin circle.
- Place 2-3 full tablespoons of filling in the middle of each circle. Dip your finger in warm water and run it around the outer edge of the circle.
- Fold the circle over and seal the edges with a fork. Brush the tops with a beaten egg wash to brown them while baking.
- Bake the pastries on a baking sheet coated with cooking spray for 16-19 minutes, until lightly golden brown.
- Place the cooked turnovers on a wire rack to cool for at least 10 minutes before serving.