Apple turnovers

Name: Apple turnovers
Ingredients: 400 g frozen puff pastry; 4 sweet apples (600 g); 4 tablespoons sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon rum extract; 1 egg yolk; 1 tablespoon powdered sugar

Dessert - Apple turnovers by Savina M. - Recipia

Apple turnovers are served warm, with golden puff pastry and caramelized apple slices. The apples tucked into the pastry take on the aroma of cinnamon and rum, with a fine layer of powdered sugar on top. I like them best while they’re still slightly warm. Prep: 25 minutes. Cook: 28 minutes. Rest: 50 minutes. Total time: 103 minutes. Servings: 4. Approximately 570 kcal and 8 g protein per serving.

Ingredients

400 g frozen puff pastry
4 sweet apples (600 g)
4 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon rum extract
1 egg yolk
1 tablespoon powdered sugar

Preparation

1. Let the pastry thaw for 30 minutes at room temperature. Peel and core the apples, then slice them. 2. Put the sugar in a frying pan and add the apples. Cook over medium heat for 8 minutes, until softened and browned at the edges. Stir in the cinnamon and rum extract, then leave the apples to cool for 20 minutes. 3. Heat the oven to 200°C. Cut the pastry into 8 rectangles and score one half of each rectangle. Arrange a few apple slices and 1 teaspoon of the sauce from the pan on the uncut half. 4. Fold the rectangles over with the scored side on top and seal the edges with a fork. Brush with egg yolk, place on a baking sheet lined with parchment paper and bake for 20 minutes, until golden. 5. Dust the warm turnovers with powdered sugar.

Notes

I serve them with black tea while they’re warm. You can use homemade puff pastry; store-bought puff pastry may contain gluten and dairy, and the egg yolk adds egg. Store in a container in the fridge for up to 3 days, but the pastry will soften. Firm apples hold their shape, while juicy ones release more syrup, so use only a little from the pan. If the apples are very sweet, reduce the sugar to 3 tablespoons.