On the weekends, I love to fix my husband and I something nice for breakfast or brunch-time! Sometimes I like to go whole hog wild and do the entire eat-til-you-pop breakfast, and sometimes I just want something fun, easy to make, with little muss ‘n fuss, and sweet!!
I had some puff pastry lurking in the back of the freezer that I had bought for something I decided I was either too tired or just too lazy to make, and a large can of apple pie filling that I stuck my nose up to more times than I can count, put two and two together, and these sinfully delicious “pillows of heaven” creation made me a believer of anything “apple pie”!!
I admit it, I’m not an apple pie lover…I know!! It makes me sound so “un-American”!! I mean, really, who doesn’t like apple pie, right??
Well, I have just never cared for cooked apples. Love them fresh-picked off of the tree, in my holiday stuffing, packed into a roast chicken, and homemade applesauce. But apple pie, just not so much. I’m so ashamed. But these I actually loved!
Maybe it was the tender, buttery layers of puff pastry? Or the creamy, dreamy, sweet ‘n spicy glaze drizzling down over the warm, filled pretty-as-a-picture turnovers begging for a finger swipe across the still warm pan that earned my heart….I’m not sure!
But we do eat with our eyes first, and I was SOLD as soon as they came out of the oven!
That sweetly spiced glaze getting to you yet?
Well then, what are you waiting for? Easy to make, *plan ahead for thawing of the puff pastry, and if making 8, be sure to share and make friends with the neighbors! (Recipe is easily cut in half.)
PUFF PASTRY APPLE PIE TURNOVERS with APPLE SIPCE GLAZE
(Makes 8 turnovers)
For Turnovers:
2 sheets puff pastry, thawed
1-2 Tbl. flour, and don’t forget to flour your rolling pin
1 (21 oz.) can apple pie filling
4 tsp. cinnamon-sugar mix, divided
1 extra-large egg
1 Tbl. cold water
For Glaze:
2 Tbl. real butter, softened
2 cups powdered sugar
2 tsp. vanilla
1 tsp. pumpkin pie spice blend (cinnamon, nutmeg, ginger and allspice)
2 Tbl. milk or cream
2 tsp. apple juice (can sub milk or cream)
Directions:
Lightly flour board or working surface. Open sheets of puff pastry and roll slightly with a rolling pin to make flat again. (Make sure you flour your rolling pin, too. ) With a fluted pastry cutter or pizza wheel, cut each in half, then in half again making 4 squares out of each. (8 total.) Place squares onto 2 baking sheets lined with parchment paper. Top each with spoonfuls of apple pie filling in the centers. Evenly sprinkle the filling with 2 of the teaspoons of cinnamon-sugar mix. ( 1/4 tsp. each.)
Beat egg with water. Brush 2 edges to the corner with the eggwash, and fold other side over making a triangle. Press edges closed. Use a fork, pressing, to crimp. Poke fork in tops to vent. Sprinkle tops evenly with the other 2 teaspoons cinnamon-sugar mix.
Bake in preheated 400 degree oven for 20 minutes. *I used both of my ovens. If using one oven, you may want to bake them one sheet at a time. Or be sure to rotate the sheets halfway through baking time.
For Glaze:
In small bowl mix the butter, powdered sugar, vanilla and spice mix til crumbly with a fork. Mix in well 2 tablespoons of milk or cream until no longer lumpy, smooth and of a frosting consistency. Add 2 teaspoons apple juice until you can drizzle it over the warm turnovers.
*If too thin, add more powdered sugar. If too thick, add more milk, cream or apple juice.
