Apple Turnovers

  • Three of the freshest Granny Smith Apples
  • Three to Four Tablespoons Sugar
  • Juice and Zest of one Lemon
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg or 4-5 turns of the nutmeg grinder
  • 1 Tablespoon Calvados or Apple Brandy
  • 1 egg beaten with one tablespoon of water, for egg wash
  • Frozen Prepared Puff Pastry

Preheat oven to 400 degrees
I find these to have much more of a fresh apple flavor than purchased or frozen apple turnovers. Prepared pastry makes the preparation faster and easier.

Defrost puff pastry according to package directions. I recommend removing the sheets from the box and interior wrap to defrost. It also seems to take longer than the 40 minutes.
Zest and juice lemon and place in a bowl large enough to hold all the apples

Peel, core and chop the apples. I like to use my hand cranked apple corer, that I got from Pampered Chef, then cut them into eigths. Place apples in the bowl with lemon juice and zest. Toss to coat all the apples.
Add sugar, three tablespoons for more tartness, four for more sweetness, Calvados, nutmeg and cinnamon. Set aside while preparing the pastry.
Floor marble, preferably, or maple rolling board. Roll out one pastry to about twelve inches square. It starts out about nine inches by twelve inches. Cut into four squares.
Spoon one or two heaping spoons full of apple onto center of pastry square. Brush egg wash onto edges foldover from corner to corner to form a triangle and seal. Brush top with egg wash, sprinkle with additional sugar.
Bake for 20 minutes, cool for 5-10 minutes.
Leave huge mess for Mr. Sloan to clean. With luck, he’ll like the turnovers enough to forgive.

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