I don’t mean to be dramatic, but WHERE THE HELL DID FALL GO? We had Fall for a hot second, and suddenly it was snowing. And now it’s 70 degrees and raining. I say this every year, but New England – go home, you’re drunk.
Despite Mother Nature’s ridiculousness, it’s October and therefore I need to eat apple turnovers. Apple turnovers are basically the way I justify eating apple strudel for breakfast. Because really, there’s no difference. But if you call it a turnover – BAM! It’s breakfast food. By that same logic, I could make chocolate brownies and wrap them diagonally in puff pastry, call them Brownie Turnovers, and eat them for breakfast.
Now, you don’t have to drizzle vanilla glaze over your turnovers. You can leave them naked and they’ll be perfectly delicious. But the issue I have is that they just seem incomplete. It’s like they need just a little something. You could totally go off the reservation and drizzle with caramel or chocolate, top with fruit… go nuts. No, really – you could go get some nuts and pile them on top. Or stuff them inside. Or just eat them separately because you’re your own person and no one can tell you how to live your life.
But personally… I need the glaze. Need.
How could you possibly look at that and think, “Nah. I’m good”?
Sigh. If it were acceptable, I would just drink vanilla glaze like milk. And speaking of milk, that’s exactly what it looks like in my adorable little glass from Gibbet Hill Grill. I find all sorts of ways to use it, and this was one of the best uses to date: vessel for vanilla glaze.
I got a little overzealous while I was taking these pictures and managed to rip one right in half. It worked out, since now you can take a peek at the cinnamon-y deliciousness tucked inside.
Now go make these and send me some because I ran out of apples kthxbye.Print
A pre-made puff pastry base makes it quick and easy to create flaky apple turnovers, stuffed with warm cinnamon apples and a sweet vanilla glaze.
- 1 package frozen puff pastry sheets, thawed
- 2 apples, peeled, cored, and diced
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- Pinch of nutmeg
- Pinch of salt
- 1 egg
- 1 tablespoon water
- Sparkling sugar
- 1/2 cup powdered sugar, sifted
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- In a medium bowl, combine diced apples, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg and salt. Gently toss or stir to combine.
- In a medium saucepan, add apple mixture and stir constantly over medium heat for about 5 minutes. Remove from heat and let cool – sauce will thicken a bit.
- Preheat oven to 400° F. Prepare two baking sheets with parchment paper or a silicone baking mat and set aside.
- Unroll puff pastry sheets onto a lightly floured surface and cut each into four squares (as even as possible).
- Spoon two tablespoons of apple mixture onto the center of each square (I like to use a small cookie scoop). Fold each square in half diagonally and pinch the edges with a fork to seal. You might get a little leakage – don’t stress about it. It adds character.
- In a small bowl, beat egg and water together to make your egg wash. Brush on top and edges of each pastry.
- Sprinkle the tops with some sparkling sugar.
- Place four pastries on each baking sheet. Bake for 15-20 minutes until each pastry is puffed and golden brown.
- Let cool on pan for a few minutes, then transfer to a wire rack and let cool 5-10 more minutes. Try to resist the urge to eat them immediately.
- In a small bowl, combine powdered sugar, milk and vanilla. Stir until completely smooth. Drizzle on top of each pastry just before serving. Enjoy!
These are best when eaten the same day – if you have leftovers (that’s hilarious), make sure you don’t glaze them before storing them. Then just pop them back in the oven at 400F for about 5 minutes and cover with glaze.