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