As a rule, we never eat dessert, that is unless it’s winter time and it’s a good excuse as any to try some warming desserts. Having puff pastry on hand in the freezer is dangerous (for me anyway) because you’ve got some great options to prepare a quick dessert like these Apple & Walnut Turnovers.
Granny Smith apples are in full season at the moment and are great for cooking. It was just a matter of melting some brown sugar with a little water, softening the apples and adding a little cinnamon while they cooked.
You could cut the square piece of puff into four triangles but there was just the two of us for dessert this particular night and well, I’ve got nothing to say except I really wanted to get a good fill of apples. Once the apples have cooled slightly, spoon into the centre of the triangle piece of puff.
Top with the other triangle of puff and press the edges with a fork to seal. Brush the top with egg wash and pierce a hole in the top to allow steam to escape.
I sprinkled a little sugar on top before popping in the oven and the result was very warming and full of flavour with a light puffy pastry and a soft apple filling with the crunch of the walnuts.
I hope you didn’t throw the liquid away that you cooked the apples in? That is a delicious caramel that can be poured over the vanilla ice cream. This is the exact reason why we don’t have dessert every night. Too much of a good thing? You could try this with pears, plums, peaches, nectarines or other firm fruit.
Apple & Walnut Turnovers
- 2 apples, peeled and diced
- 1/2 cup brown sugar
- 1/4 cup water
- 1 teaspoon cinnamon
- 1/2 cup walnuts, chopped roughly
- 2 sheets puff pastry, thawed
- 1 egg, beaten for egg wash
- sugar for sprinkling
- Preheat oven to 170 deg C.
- Add diced apples, walnuts, brown sugar, water and cinnamon to a pan and allow sugar to melt and apples to soften. (Save liquid from softened apples.)
- Cut puff pastry into two triangles. (For a smaller pastry, cut into four triangles. By rights, I should’ve done this!)
- Spoon cooled apple mixture into centre of pastry triangle.
- Put other half of triangle pastry on top and brush edges with a little egg wash.
- Press with a fork to seal and cut a small hole in the top of pastry to allow steam to escape.
- Brush tops with egg wash and sprinkle with a little white sugar.
- Bake for approximately 15 minutes or until golden brown.
- Serve with vanilla ice cream and/or custard and spoon reserved liquid from the apples over the ice cream.
Hi Anne, I love this apple pastry recipe and they are great to have for dessert on a cold evening. Thanks so much for sharing this recipe at our Cooking and Crafting with J & J party! Have a nice week and see you Thursday.
Julie
Heaven…that's what this looks like! DELICIOUS!! 🙂
Thanks for joining Cooking and Crafting with J & J!
Puff Pastry is VERY dangerous to have in the freezer – especially since I now have all the ingredients to make these! Thanks so much for linking up with us for Fabulous Foodie Fridays, have a great weekend x