I’ve been thinking a lot about
apples caramel lately.
I can’t help it! The grocery store gets me every time with its autumnal end-of-aisle displays of caramel packets with bushels of glowing apples. I go in for bananas and eggs, and I come out with candy, candy corn, caramel, maple syrup. I’m basically an Elf.
I don’t know about you, but I have a shit ton of apples on my counter right now, and I don’t even have an apple tree.
Our neighbor across the street came over last night and asked if we wanted to pick some of her apples because she has too many. My life is like the “Birds” movie right now, only with apples. I declined her apples. How very neighborly of me.
We come home from school, we have sliced apples with caramel for lunch. I mean, we have caramel with a side of apples. Who am I kidding.
But let’s just say you recently went apple picking and have made all the apple pie and apple butter you can possibly muster, but still have apples out the wazoo.
I suggest you make these quick little turnovers! I made them super-quick with my batshit crazy one year old crawling all over the kitchen when she wasn’t demanding more meatballs. She’s seriously crazy-cakes.
I’ve included images and directions for two different ways to approach this dessert; one in turnover form and the other in galette-like form.
They’re quick to prepare, delicious warm or cold, and are the perfect sweet treat for a snack, breakfast buffet, or picnic take-along!
Oh and pardon my hideous images. I’ve been taking pics with my cracked iPhone because somehow in the move, my real camera got squished to bits and displays creepy colors when I turn it on. I’m an electronics marketer’s wet dream right now.
apple turnovers with whiskey-cinnamon whipped cream (adapted from my mom’s Small Sweet Treats cookbook)
4 tablespoons butter
4 Granny Smith apples, peeled, cored, and chopped
1/2 cup raisins or craisins
1/4 cup sugar
1/4 cup brown sugar
juice of 1 lemon
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon Kosher salt
1 package puff pastry, thawed (1 17.3 ounce package = 2 sheets)
1 egg beaten with 1 tablespoon cream
2 tablespoons turbinado (raw sugar)
In a large skillet, heat the butter and saute the apples and raisins until apples are soft. Add the sugars, lemon juice, flour, cinnamon, nutmeg, and salt. Cook another 5 minutes; cool slightly.
Place the two sheets of puff pastry on a work surface and cut each into eighths. (8 long rectangles). Place about 1 tablespoon of filling in each rectangle; fold over. Crimp edges with a fork. Place the turnover on a parchment-lined baking sheet. Brush each with the egg wash and sprinkle with turbinado sugar. Bake on the middle rack of a preheated 400-degree oven for 20-22 minutes until puffed and golden brown. Serve with whipped cream, if desired.
(If you so choose, for a more rustic dessert, you can bake two large galette-like apple desserts by leaving the two sheets of puff pastry whole. Simply place half of the filling on each sheet of pastry and carefully fold over the edges of the puff pastry around the filling. Brush with egg wash and follow as directed.)
whiskey-cinnamon whipped cream
1 cup heavy whipping cream
1/2 cup powdered sugar
2 tablespoons whiskey (I used High West’s silver whiskey)
1/4 teaspoon cinnamon
In a mixer bowl, beat the cream with the sugar on medium-high speed for 2 minutes, until soft peaks form. Add the whiskey and cinnamon and beat until stiff peaks form, about another minute on medium speed. Refrigerate until ready to serve.
Makes 16 mini turnovers.