Apple Blueberry Turnovers
What’s the best part of autumn? Besides the cool weather, the crisp air, the mere fact that summer is over? Is it the rain? Close, but nope. The smell of cinnamon? Oooh good, but no, not quite. Apples. Yes, bushels and bushels of apples. So many apples I hardly know what to do with them. Usually during this time, I’m putting apples in everything. Making apple pie every other weekend. I dream about apples. I wake up with ideas in the middle of the night, scheming on how to cook them next or incorporate them into my diet. One can say that I’m addicted to this fruit, especially during their peak season, so much so that my family gets tired of eating so many of them in everything I make. Candy Apples, Apple Cinnamon Coffee Cake, Apple Crumbles, Apple Tarts, Apple Butter…you name it. To celebrate the start of my favorite season, I decided to make Apple Turnovers. I just happened to have blueberries on hand, thanks Trader Joe’s for having them on sale, so I thought, “Why not just add them? Sure, throw them in Jonathan. You’re a genius!” Yea I talk to myself all the time, usually complimenting my good ideas. Patting myself on the back. It’s a sight to see.
My friend, whom I mentioned in the previous post, has been wanting to start cooking, so I decided to develop a quick and easy recipe for her! Its a great fake out dessert, where we take a little help from the store with the puff pastry. It’s a perfect treat any beginner can make that’ll make them shine like a star! Let’s get started.
Here’s the cast of this Autumn Tale:
The first thing we have to do is pamper the Star of this whole tale.
I have two kinds, Granny Smith and Golden delicious (I’m starting this new thing where every time I mention Delicious I link it to a great food blog out there that you all should check out! It’s an awesome new friend’s blog that I’m addicted to).
I like using both because the granny smith are tart and sour, so the golden delicious help balance it all out.
Peel off the skins.
Once you peel them all, core each of the apples.
I have a fancy schmancy, apple corer. If you have one, bring it out! Now is the time to use it.
Lucky for me my corer also cuts the apples. So half of the work is done for me.
I told you guys, this one is an easy one.
Once you have all the apples sliced, dice each of them and dump into a bowl.
We have to stop the apples from browning, what’s the best way?
Lemon of course.
First, grate some lemon zest over the diced apples.
Next cut the lemon in half.
And give each half a good squeeze!
And now for the second billed star.
Yup, fresh, plump, luscious, Blueberries.
Drop them in.
A little bit of flour, to thicken it all up.
Let’s sweeten this filling with a granulated sugar.
Because just plain old granulated sugar isn’t enough, How about some brown sugar? Sure! Why not! We need both.
Yes, we do! We need both.
A little Salt.
And now for my all time favorite ingredient…Cinnamon. No apple pie filling, would be complete without this lovely spice.
Stream it in.
And last, but certainly not least, a splash of fresh squeezed orange juice.
Drizzle it in…
Phew….Thank goodness I was done, I was running out of synonyms for “Dumping in.”
And now toss all the filling ingredients together.
Make sure the filling is well combined with all the ingredients.
Now it’s time to start filling and assembling the turnovers.
Like I said earlier, I wanted to make this an easy fake out recipe. I could have easily made my own pie dough, which you foodies could do…but I didn’t want to overwhelm my friend while she is just beginning.
So the next best thing is some store bought puff pastry dough, which you can find in the freezer section.
Thaw it out and cut into squares if all they have are sheets. I was lucky because the store had pre-cut puff pastry squares in the freezer section.
To start assembling: Grab the Apple Blueberry filling, egg wash, which is just one egg and a tablespoon of water, whisked together, and the puff pastry sheets.
Working with one square at a time, or if you’re a great multi-tasker, a few at a time, pour a little bit of the filling on the center of the square.
Next step is to brush egg wash on the edges of the puff pastry.
To close the turnovers; grab one of the corners and fold over.
Once you’ve folded over the dough, seal it shut with your fingers and crimp with a fork. The crimping makes sure the puff pastry is sealed tight and that the liquids wont spill out…too much. There will still be some spillage, but don’t fret.
As you finish each turnover, place onto a parchment lined baking sheet.
And like magic the baking sheet is filled…
Using a sharp pairing knife, make a couple slits on each turnover to let out the steam while it bakes.
About two on each.
Brush each with the left over egg wash from earlier.
This ensures golden brown perfection, in the oven, while they bake.
Now, to really impress your loved ones, sprinkle on some turbinado sugar on the tops of each.
This just makes the turnovers a little fancy and gives them that “bakery” look to them. You’ll look like a pro.
See, I’m looking out for you all.
You don’t have to thank me, its my job.
And now they are finally ready to be baked.
Place in a 350 degree oven. Bake until golden brown, rotating the pans half way through cooking.
Once cooked, they’ll be brown, golden, crispy and flaky all over.
Remove to a wire rack and allow to cool until slightly warm. I like serving them warm, fresh out of the oven, well, semi-straight out of the oven. I don’t want to burn myself either!
Serve warm with some ice cream, fresh whipped cream or a plain glass of ice cold milk.
For all you kitchen newbies out there, this recipe is for you! Enjoy the wonderful autumn season with these easy and delicious Apple Blueberry Turnovers. The store bought puff pastry makes these super fast to make, and it will have all your friends and family thinking you are a pro in the kitchen…either that or they wont believe you made them, and will insist you bought them from somewhere. Begging to know the name of the bakery you bought them from. Either way, you’ll be a star. Make these tonight. Right now. Go to the store at this very moment and get all the ingredients. Fill your kitchen with the tantalizing aroma of cinnamon, and apples. Answer the door, Autumn is knocking. Enjoy!
Apple Blueberry Turnovers
A simple turnover recipe, thought up for a kitchen newbie friend.
- 1 pound Granny Smith and Golden Delicious Apples, about 6-8 apples
- 1 Lemon, grated and juiced
- 1 pint fresh Blueberries
- 1/4 cup All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1 tsp Salt
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp All-Spice
- 2 tsp Vanilla Extract
- 3 Tbs. Fresh Squeezed Orange Juice
- 2 Packages Frozen Puff Pastry, thawed
- 1 Egg
- 1 tbs Water
- Turbinado Sugar (Sugar in the Raw) for topping
Pre-heat oven to 350 degrees.
Peel, core, slice and dice the apples. Place the diced apples into a large mixing bowl. Toss in the grated lemon zest, lemon juice, blueberries, flour, salt, sugars, cinnamon, nutmeg, all-spice, vanilla extract, and orange juice. Toss completely to combine.
Cut the thawed puff pastry into squares. about 4×4. To assemble the turnovers, place about two tablespoons of filling onto the center of each square.
To make egg wash, crack an egg into a bowl and whisk with about a tablespoon of water.
To close the turnovers, brush the edges of the puff pastry with the egg wash. Fold one corner of dough onto the opposite corner. Seal the turnovers shut by crimping with a fork. Place the crimped turnovers onto a parchment lined baking sheet making sure to leave enough space in-between each.
Cut two slits on each turnover to ensure that the steam can escape during baking. Brush the turnovers with the remaining egg wash and sprinkle on some turbinado sugar on each.
Bake in pre-heated oven for about 25-30 minutes, rotating the pans half-way through baking to ensure even cooking.
Once brown, golden, and flaky remove from oven. Allow to cool on pan for a few minutes. Transfer to a wire rack to cool completely or serve warm. Store any leftovers in an airtight container. Enjoy! Happy Autumn.