Breakfast on the go with these *handy* Gravenstein Apple Turnovers. OK, they don’t have to be Gravenstein Apples, any baking apple will do, but I went apple pickin’ recently and picked this type. Convenient breakfast if you’re headed out of the house (not that I personally do that much these days, but you know… if real life were actually real life these days). Very easy and straight forward as it uses store-bought puff pastry.
Ingredients
2 medium Gravenstein Apples, peel, cored and diced, divided (about 1 1/2 to 2 cups)
2 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons grated lemon peel
2 tablespoons butter
1 package frozen puff pastry, thawed (2 sheets)
1 egg
1 tablespoon water
1/2 cup turbinado or demerara sugar
Directions
Preheat oven to 400F.
In a saucepan, combine 1 cup apples, sugar, cornstarch and lemon peel. Mash well with a fork. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in butter and remaining apples.
Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. Spoon 3 tablespoons of filling into the center of each square; fold diagonally in half and press edges to seal. Place on an ungreased baking sheet. Beat egg and water; brush over pastry. Sprinkle with turbinado/demerara sugar and cut 2 or 3 vent holes.
Bake for 15 minutes or until golden brown. Combine confectioners’ sugar and milk; drizzle over turnovers. Serve warm or at room temperature.
*I just picked Gravenstein apples — like literally, I picked apples at the orchard and they are Gravensteins — but there is actually no need for a specific sort. Any baking apple will do for this recipe (though don’t use McInstosh Apples for baking as they get mushy).
