In the February/March issue of Fine Cooking Magazine there was a recipe for French Apple Turnovers. It is very straight forward and simple, which made it easy to remember. And as Chef Alexander always said “If you know the method and technique you can make anything”
Tonight at work, we had a little spare time so I made a version of these for the staff. Sautéed Granny Smith Apples in butter. I then mixed in some fresh blueberries, cinnamon, brown sugar, granulated sugar and a touch of lemon juice. When everything was nicely cooked down, it was removed from the heat to cool. I grabbed a piece of thawed puff pastry and rolled it out slightly. The puff pastry was cut in half lengthwise, and the filling was placed inside of it. Brushed the edges in egg wash and folded it over to seal it. Egg washed the top, sprinkled a bit of sugar over the top and placed the filled puff in the oven at 350 for about 25 minutes till they were golden brown. After being removed from the oven and allowed to cool topped them with a vanilla bean glaze and sliced them up.
I got better compliments on these turnovers that everyone got a few bites of, than some of the dishes that we make them for dinner.
I will have to write down an actual recipe for this one.
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