Baked and Bundled
Chef: Monica Schnarre
Serves: 8
Prep time: 30 min Cook time: 20 min
Ingredients:
3 cups Granny Smith apples (about 3 or 4), peeled, cored, and cut into 1/2-inch cubes
¼ cup granulated sugar, plus 2 tbsp for topping
3/4 teaspoon cinnamon
¼ cup water
Juice from 1 lemon
Pinch kosher salt
1 450g package puff pastry, pre-rolled
Egg Wash:
1 large egg, beaten with 1 tbsp water
Directions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large saucepan, combine apples, sugar, cinnamon, and water. Cook over medium heat, stirring occasionally, until apples have softened but still hold their shape, 8 to 10 minutes. Stir in lemon juice and salt. Set aside to cool completely.
2. Unroll puff pastry and cut into four rectangles. Place puff pastry squares on prepared baking sheet.
3. Lightly brush edges of pastry with egg wash. Place 3 tbsp of apple filling in center of squares. Fold over puff pastry to create a triangle and gently press edges together. Using a fork, press edges to seal. Brush with egg wash and sprinkle with remaining sugar. Repeat with the second sheet of puff pastry.
4. Prick tops of turnovers a few times with fork. Bake until pastry is crisp and golden, about 20 minutes. Let stand for 10 minutes before serving.