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We are apple fanatics in this house. We’ll eat ‘em whole, peeled, unpeeled, sliced, diced – you name it. We’re especially fond of anything that combines apples and cinnamon to make a warm, sweet treat. This morning I had the bright idea to use the Pepperidge Farm Puff Pastry Sheets in my freezer to make “homemade” breakfast pastries. This apple turnover recipe is as easy as it is delicious and as you can see, it was a blast for my kid to make.
Prep Time: 15 mins Cooking Time: 20 mins
3 large granny smith apples (peeled and cubed)
2 tablespoons granulated sugar
1 tablespoon brown sugar
1 teaspoon apple pie spice
1 tablespoon all purpose flour
1 Pepperidge Farm Puff Pasty Sheet
1 tablespoon water
flour for rolling
Sprinkle counter with flour and allow one puff pastry sheet to thaw on top of flour. Preheat the oven to 400 degrees. In a medium bowl squeeze lemon over apples and toss to coat. Add sugars, apple pie spice and flour. Mix together and set aside. Roll out puff pastry sheet and cut into 6 square shaped pieces. Scoop apple mixture into the center of each square divide the mixture evenly. Fold over squares to form a triangle shape and crimp at the edges. Press with a fork to seal. Arrange on a Silpat covered baking sheet (parchment paper will work too). Meanwhile, whisk together egg and water to make egg wash. Brush each triangle with egg wash. Use a sharp knife to cut a small slit into each triangle and cook for 20 minutes or until golden brown. Serve as a warm breakfast treat or heat it up later and serve with a scoop of ice cream for desert.
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