Tuesday, November 11, 2008

Caramel Apple Turnover

One of Mr. TA's favorite desserts is apple dumplings. It's pretty much the easiest, fastest, tastiest dessert ever. If you're like me and keep a box of puff pastry in the freezer at all times then this is the ideal last minute dessert (or dinner, I'm not judging) for any occasion. I recently made some caramel sauce and thought that the two couldn't possibly make a better pair for some turnovers.

Et Voilà! Caramel Apple Turnovers were born. Surprisingly they really do taste like a caramel apple, only much less messy, which is always a plus in my book. I'm not really big on getting food under my nails...

Caramel Apple Turnovers

Makes 8 small turnovers

1 box (2 sheets) puff pastry, thawed
1 granny smith apple,(or other tart baking apple) peeled, cored, and chopped finely
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 cup caramel sauce
1 egg, beaten

Lay out the pastry sheets on a flat surface and cut into quarters. In a mixing bowl combine chopped apple, cinnamon, and cloves. Stir until all apple pieces are coated. Brush each pastry square with the beaten egg, place a heaping tablespoon of apples on one corner, top with a teaspoon or so of caramel sauce and fold over pastry to form a triangle. Seal the edges with a fork and brush with beaten egg. Repeat seven more times. Bake in 425 F oven for 12-15 minutes or until pastry is puffed and golden brown.


Jude said...

Where's the peanuts? I'd leave out the puff pastry methinks. Food blogging is not good for guys who wear skinny jeans.

Sophie said...

I prefer turnovers like this to pies, they travel so much better. I really like this classic flavor combo. I'd like to share this recipe with our blog readers, please let me know if you're interested!

Happy Holidays!
Sophie, Key Ingredient Chief Blogger