Monday, January 18, 2010

An Easy Seasonal Dessert--Gloria Kobrin's Apple Turnovers!


These turnovers are flaky on the outside and oozing with vanilla flavored apples on the inside. Your guests will be very impressed.

Prep time: 30 min. Baking time: 20 min.


1 package frozen pareve puff pastry

Flour for dusting rolling surface

4 large Macintosh apples

1 large fresh vanilla bean

2 tablespoons pareve margarine

¼ cup sugar

1 egg- beaten


Medium skillet with cover

Slotted spoon

Rolling pin

Cookie sheet

Baking parchment

Small pastry brush

Cooling rack


  1. Preheat oven: 350 F. Line cookie sheets with parchment.
  2. Defrost puff pastry according to package directions.
  3. Peel, core and quarter apples. Slice thinly or dice apples. Set aside.
  4. Melt margarine over low heat in skillet.
  5. Slice vanilla bean down the center and scrape vanilla seeds into the margarine. Add sugar and apples. Stir well and cover skillet. Cook apples about five minutes . They should be very soft but still hold their shape. Remove apples from skillet using a slotted spoon. They should be speckled from the seeds from the vanilla bean.
  6. Sprinkle pastry board or counter with flour. Place one sheet of puff pastry on flour. Roll it out until the pastry sheet is 25% thinner. Cut off any uneven edges. Divide pastry into 9 squares. Spoon a small amount of apples into the center of each square. Brush the edges with beaten egg. Fold over the pastry from one point of the square to form a triangle. (If your squares are more like rectangles, you will have to trim the parts that don’t fit properly.) Press the tines of a fork around the edges of the triangle. Place turnover on cookie sheet. Repeat process until all the squares have been filled and then do the same thing again with the second pastry sheet.
  7. Brush all turnovers with beaten egg. Make a small slit on the top of each one to allow steam to escape. Place turnovers in oven and bake until puffed and browned. The turnovers are best when served warm. They can be frozen and reheated before serving.

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