Apple & Chocolate Turnovers
I had about 5 apples left-over from the Dutch Apple Pie, so I decided to make some apple turnovers! Well not entirely ‘apple’ turnovers… I added some chopped pears to the apple filling and I also made two chocolate turnovers. I didn’t use one specific recipe, rather I created my own. I bought the puff pastry. I have made it from scratch when baking the Chocolate Napoleon, but I really recommend you buy it, as store-bought puff pastry is very very light, and it’s really difficult to achieve this when you’re making your own.Apple Turnovers recipe: by Paris Pastry
Ingredients:
- 1 pound puff pastry, cut into 9-inch squares (to make puff pastry from scratch click here)
- 2 apples, sliced, chopped into little pieces
- 1 pear, sliced, chopped into little pieces
- juice of ½ lemon
- ¼ cup unsalted butter or margarine
- ¼ cup light brown sugar
- ¼ cup white sugar
- ¼ cup water
- 2 tablespoons all-purpose flour
Egg Wash:
- 1 egg
- 1 tablespoon water
- ½ teaspoon white sugar
Instructions:
- Preheat oven to 400°F/200°C. Butter two baking sheets or line with parchment paper.
- Combine the chopped apples and pear in a bowl and add lemon juice. Cover, and store in refrigerator until ready to use.
- Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar and bring to a boil. Reduce temperature and let simmer for 1 minute.
- Add the sauce to the apples/pear mixture and mix with a spoon. In a small bowl, combine the egg, 1 tbsp water and ½ teaspoon sugar.
- Put a tablespoon of fruit on each pastry-square. Brush the edges with the egg wash and fold double, making sure the fruit is sealed. Brush the top with egg wash, but be careful that the egg wash doesn’t touch the baking sheet.
- Bake for 25 to 30 minutes, until the turnovers are puffed and golden brown.
To make Chocolate Turnovers, replace the fruit filling with 1 tablespoon chopped bittersweet chocolate for each pastry-square
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