Who eats a whole tub of ice cream by themselves? I always wondered that when people talked about eating their feelings and drowning their sorrows in a tub of Ben & Jerry’s. I thought it was silly. Three scoops? Sure. But no one eats a WHOLE TUB of ice cream. But now I understand. I was just introduced to Tillamook’s Caramel Toffee Crunch. The creamy, smooth, cool deliciousness sprinkled with chunks of sweet toffee bits and caramel ribboned throughout. Ohhh my heavens. If loving this ice cream is wrong, I don’t wanna be right. Ahhhhh….
But on another sweet note, I have to admit something. I had never made turnovers before I made these apple ones from Barefoot Contessa. The result? Nothing short of fabulous. A sweet, warm, flaky apple pastry that when topped with ice cream sent me to the moon. YUMORAMAHEAD! F’reals.
Apple Turnovers
Prep time
Cook time
Total time
Author: Adapted from Barefoot Contessa
Recipe type: Dessert
Serves: 8
Ingredients
- 1 teaspoon grated orange zest
- 3 tablespoons freshly squeezed orange juice
- 1¼ pounds tart apples (3 apples)
- 3 tablespoons sugar, plus extra for sprinkling
- 1 tablespoon all-purpose flour
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of kosher salt
- 1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water, for egg wash
Instructions
- Preheat the oven to 400 degrees.
- Combine the orange zest and orange juice in a medium bowl. Peel, quarter, and core the apples and then cut them into ¾-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the sugar, flour, cinnamon, nutmeg, and salt.
- Flour a board and lightly roll each sheet of puff pastry to a 12 x 12-inch square. Cut each sheet into 4 (6 x 6-inch) squares and keep chilled until ready to use.
- Brush the edges of each square with the egg wash and neatly place about ⅓ cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges of the pastry with the tines of a fork. Transfer to a sheet pan lined with parchment paper.
- Brush the tops with egg wash, sprinkle with sugar, make 2 small slits in each turnover, and bake for 20 minutes, until puffed and browned. Serve warm or at room temperature.
