Here is a wonderful old fashioned, easy and quick dessert that the whole family will enjoy. The crust is flaky and tender. The apple filling is a fabulous blend of tart and sweet. Give it a try with sugar sprinkled on top, or even a thin glaze. This recipe can easily be made into tarts too!
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1 tsp. grated orange zest
2-3 Tbl. freshly squeezed orange juice
1 ¼ lbs. tart apple
1/4 cup butter
3 Tbl. craisins or dried cherries, opt.
3 Tbl. sugar, plus extra for sprinkling on top
1 Tbl. flour
1/4 tsp. cinnamon
1/8 tsp. nutmeg pinch salt
1 package (17.3 oz, 2 sheets) frozen puff pastry, defrosted
Preheat oven to 400 degrees. Peel, quarter, and core the apples and then cut them in ¾” dice.Melt the butter and toss with the sliced apples. Cover a baking sheet with either parchment paper and place one layer of the apples on the sheet. Bake in the preheated 400 degree oven.Bake until browned, approx. 15 minutes, however this will depend on the size of apples. When the apples are browned on one side, turn over to brown on the other. Combine the orange zest and orange juice in a bowl. Very gently toss the browned apples, sugar, flour, cinnamon, nutmeg and salt; mix well.
Flour a board and lightly roll each sheet of pastry to a 12×12” square.
Cut each sheet into 4 smaller squares and keep chilled until ready to use.Brush the edges of each square with an egg wash or water and neatly place about 1/3 cup of the apple mixture and seal by pressing the edges with a form (but not thin or it will burn).If you are adding in the craisins or dried cherries, add them on top of the apple mixture and brush edges with beaten egg as pictured above.
Fold the dough over the apple mixture to form a triangle. Using the tines of a fork, press firmly to seal the edges of the turnover.Transfer to a sheet pan lined with parchment paper. Sprinkle with sugar, make 2 small slits Bake for 20 minutes in the 400 degree oven, until browned and puffed.
Serve warm or at room temperature.
To make tarts: Roll the puff pastry to about 14”, then cut into 16 squares. Put a bit of the apple mixture in each, and a couple of craisins, if using, in each tart. Poke holes with a fork to vent instead of slits due to smaller size.
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