Now that you are armed with a 15-minute puff pastry recipe, you are considered dangerous. You are capable of whipping up turnovers, flaky appetizers, and French pastries at any time of day. Please, use this information carefully and to your advantage during the whole holiday season.
If you’re still afraid of dough, this is the one dough you shouldn’t fear! It only requires 3 ingredients plus a little rolling, and you’re done 15 minutes later. The best 15 minutes you’ll spend this morning is making this dough. I can barely talk about the flaky layers. Oh, the flaky layers. And the buttery scent while it bakes? My tongue was almost on the floor. I was laying next to the oven getting high off the scent. Ok, too much information.
I tweaked the apple filling recipe from my apple-stuffed baked apples and use it in these turnovers. It did not disappoint. In fact, these turnovers were the highlight of my morning all week.
So, let’s review. Make this easy dough: recipe here.
Saute some apples. Roll the dough out into a perfect square. Pile the apples into each of the four corners of the dough. Trim, fold over, and crimp the edges closed. Bake until your kitchen smells like Heaven (20 minutes to Heaven).
Don’t let them cool. Eat them right away. Your fingertips will recover from the burns, trust me.
30 minPrep Time
20 minCook Time
50 minTotal Time
- 1 batch of 15-minute puff pastry (recipe u][HERE [/u])
- 2 cups diced apples (from about 3 small apples)
- 1 teaspoon ground cinnamon
- 1 tablespoons freshly squeezed lemon juice
- 1/4 cup light brown sugar
- 1 tablespoon unsalted butter
- pinch of salt
- 1 large egg yolk, beaten
- coarse sugar for sprinkling (optional)
- Preheat the oven to 400-degrees F, and line a large baking sheet with parchment paper.
- First, peel and core the apples and dice them. You should have 2 cups of diced apples. A little less is fine.
- Add the apples, cinnamon, lemon juice, sugar, butter and salt to a sauté pan, and cook over medium heat until the apples soften and caramelize, about 7 minutes. Stir frequently.
- Remove the apples from the heat and let cool.
- Meanwhile, roll out the dough into a 12-inch square. Use flour as you go to prevent sticking.
- Divide the apple mixture into 4 piles in the corners of the dough, but leave about 3/4" of border. Cut the dough into four equal squares. Fold the edges of the dough over each of the apple piles. You will have 4 triangular pies.
- Crimp the edges closed with your fingers and the tines of a fork.
- Carefully move the pies to the baking sheet.
- Brush each pie generously with the beaten egg yolk. Sprinkle with coarse sugar, if using.
- Bake the pies for 20 minutes, or until golden brown and puffy. Serve immediately.