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Baked Apple Turnovers

4 apples, Granny Smith, are great to use, about 2 lbs., peeled, cored and cut into 1/2" pieces
1/2 cup + 2 Tbs. sugar, divided
1/3 cup raisins
1/4 cup + 1 Tbs. apple juice, divided
1 Tbs. + 2 tsp. lemon jice, divided
1/2 tsp. grated lemon zest
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. vanilla extract
1 tsp. cornstarch
1 pkg. frozen puff pastry sheets, thawed
1 egg
2 cups confectioners' sugar
3 Tbs. milk

In saucepan over medium heat combine apples, 1/2 cup sugar, raisins, 1/4 cup apple juice, zest, cinnamon and cloves. Cook, stirring until the apples soften, about 15 minutes.

Dissolve cornstarch in remaining apple juice. Add to apple mixture; cook stirring, until mixture thickens slightly. Remove from heat; transfer to a bowl. Cool completely. Stir in extract.

On lightly floured surface, roll out 1 pastry sheet into a 13"x13" square. Cut into 4 squares. Place 1/3 cup apple filling on 1 side of each square, toward one corner, leaving about 1/2' margin. Brush edges of pastry with water. Fold pastry over filling to form a triangle.

Using fork press edges of pastry together. Put on freezer-proof plate and freeze for 15 minutes. Repeat with remaining pastry and filling; freeze. Preheat oven to 375 degrees. Beat egg with 1 Tbs. water and brush over turnovers; sprinkle with remaining sugar. Place on ungreased sheets and bake for 24-26 minutes or until pastry is golden. Cool on pan on rack until warm.

Stir together confectioners' sugar, milk and remaining lemon juice until smooth, drizzle over turnovers.

TIP: I usually use pumpkin pie spice or apple pie spice for the cinnamon and cloves.

Yield: 8 turnovers

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