apple turnovers

after testing the recipe at home, i decided to add the apple turnovers to the menu at the cafe. so far, they are selling well and i am glad that i included them in the book. while they may seem like a difficult dessert to master because of the puff pastry, they are really simple to make if you buy the dough frozen. don’t think for a minute that i couldn’t make my own dough. i have many times in the past and it isn’t that hard to do. what it is is time consuming and that is why i like to buy the dough frozen and in prerolled sheets. for one thing, it saves the time of rolling it out. it also is cost effective-little labor and no waste. the best part-it is consistent! each sheet rises high in the oven giving you wonderful, flaky pastries!

the granny smith apples are nicely diced and tossed with some sugar, flour and cinnamon. no need to add lots of spices, a little cinnamon goes a long way as far as flavoring is concerned and if you use a small amount, you allow the flavor of the apples to shine through.

thaw the dough and cut it into squares. using a ruler and a pastry wheel makes this an easy task.
pile the apples into one corner of the square.
a little egg wash on the seams and fold it over. a little more egg wash for some shine and a generous sprinkle of sugar.
mmm…warm, flaky pastry and cinnamon apples

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