2.1.16
I almost didn’t post these. Because they didn’t turn out perfect. I watched in the oven as some of the edges came apart and deemed them unsuccessful. But then I tasted them, and also realized the filling didn’t ooze out and also realized I had made my own puff pastry so I let myself off the hook a little. So I’m sharing this recipe, learning from my mistakes.
This was a snowpocalypse breakfast, and when you’re settling in with coffee in the morning, these are pretty great to have at arms length so they’re easy to devour. I love the taste of the apple and rosemary combination, which could easily be used in a pie, galette, tart…….pretty much anything that can involve fruit you could use this filling.
For the turnovers
I will not judge you if you choose to buy puff pastry instead of making it. But I’ll tell you from experience, it’s not as hard as you think. My puff pastry wasn’t the prettiest, but it was flaky and had legit layers. This is a project I recommend you begin the night before. Make your puff pastry and allow it to chill overnight so it’s ready to go in the morning. 
Will they win an award for the prettiest? Not today. But are they super tasty and flaky and will make your morning so much brighter? Absolutely. I can’t wait to continue to perfect my puff pastry method and use it in other treats.
And good luck sharing these with others, I wanted them all to myself!
Apple Rosemary Turnovers
Ingredients
For the Puff Pastry
- 1 cup AP flour
- 1/4 tsp salt
- 10 Tbsp very cold unsalted butter, cubed
- 1/2 cup water, ice cold
For the Filling
- 2 apples, peeled, cored and shredded
- 1 Tbsp rosemary
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 Tbsp lemon juice
- 2 Tbsp brown sugar
- 1 egg white, lightly beaten, for wash
- 1 Tbsp water, to mix with egg white
- 2 Tbsp white granulated sugar, for topping
- 1 Tbsp cinnamon, for topping
Instructions
For the Puff Pastry
- In a meduim bowl, whisk together flour and salt
- Throw in a few cubes of butter at a time, covering with flour mix until all are in bowl and covered, chill for 15 minutes
- Make a well in the center of dry mix and pour in water, gently mixing with hands, until it begins to come together
- Flour work surface and rolling pin and dump dough onto work surface, dough will be very shaggy
- Flour top of dough and roll out to about 10″ long rectangle
- Fold top third down, then bottom third up, rotate dough one quarter turn and roll out again
- Repeat up to 7 times, continue to flour each time as necessary so dough doesn’t stick to rolling pin and come apart
- On the final time, fold in gently, wrap in plastic wrap and chill overnight
For the Turnovers
- Roll out puff pastry on parchment paper into a square, about 12″-15″ wide, slice into 9 equal parts
- Place parchment paper with dough in refrigerator and chill for 30 minutes
- While pastry chills, make filling
- Shred peeled and cored apples on cheese grater and toss with lemon juice in medium bowl to prevent browning
- Preheat oven to 350
- Mix apples with all other ingredients, toss gently until evenly combined
- Mix egg white and water and lightly beat together, set aside
- Take puff pastry out of fridge and gather a small spoonful of filling and place on one half of puff pastry (make sure to squeeze out the filling to get rid of excess liquid before placing on puff pastry)
- Brush edges of puff pastry with egg white wash and fold top half over, leaving a small lip of bottom half sticking out
- Use a fork and press edges to secure closure
- Brush tops of turnovers with egg wash
- Mix sugar and cinnamon in small bowl and sprinkle on top of turnover
- Bake for 20 minutes, until edge just begin to brown
- Allow to cool slightly before enjoying
P.S.
*The dough should come together a little more each time you roll it out.
Dough adapted from Dessert for Two
