Apple Turnovers
Ingredients
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2 Granny Smith apples
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2 tablespoons light brown sugar
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1 tablespoon sugar
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1 tablespoon corn starch
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1½ teaspoons lemon juice
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½ teaspoon ground cinnamon
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¼ teaspoon ground cardamom
Tools
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strainer
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paper towels
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medium bowl
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measuring cups
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measuring spoons
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spatula
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chopping board
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knife
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June Pan
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pastry brush
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fork
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rolling pin
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cooling rack
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pizza wheel
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June Oven
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box grater
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.
June Oven
Prepare the apples
Place the base of 1 apple on the chopping board. To make the first cut, start with the knife blade slightly offset from the stem, about ¼”, and slice down. Repeat on the other 3 sides to core the apple. Repeat with the other apple.
2 Granny Smith apples
chopping board
knife
Grate and drain the apples
Grate the apple pieces using the largest holes on the box grater. You should have about 1¾ cups grated apple. Place the grated apple in a fine mesh strainer, and place the strainer over the medium bowl. Use your hands to squeeze out as much liquid as possible from the apples. Discard the liquid and dry out the bowl with a paper towel.
box grater
strainer
medium bowl
paper towels
measuring cups
Make the filling
Add the squeezed out grated apples to the dry medium bowl. Add the brown sugar, sugar, corn starch, lemon juice, cinnamon, cardamom, and salt. Stir until all the ingredients are evenly incorporated.
2 tablespoons light brown sugar
1 tablespoon sugar
1 tablespoon corn starch
1½ teaspoons lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon salt
measuring spoons
spatula
Roll and portion pastry
Lightly dust your work surface with flour. Unfold the thawed sheet of puff pastry onto the floured surface. Roll the pastry out into a 10”x 10” square. Slice the square into quarters, so you have 4 equal squares, 5”x 5” each.
all-purpose flour
1 sheet frozen puff pastry
rolling pin
pizza wheel
Add the filling
Divide the filling evenly between the 4 squares, about ¼ cup each, mounding the filling in the middle of each square. Leave any liquid remaining in the bowl behind.
Egg wash and seal the turnovers
Using a pastry brush, lightly brush a bit of egg along the edge of 2 sides of each pastry square. The egg wash will help seal the pastries. Working one square at a time, fold the corner joining the two sides of the square without egg wash over the opposite corner (with the egg wash) to create a triangle. Use your fingers to gently press and seal the triangles closed. Use the tines of a fork to firmly press and seal the turnovers. Lightly brush the entire outside of the pastry with egg wash. The egg wash will help the turnovers brown. If desired, lightly score the top of the turnover in a decorative fashion, being careful not to cut through the pastry.
pastry brush
1 large egg, lightly beaten
fork
Add the sugar
Sprinkle each turnover with about ½ teaspoon of turbinado sugar.
1 tablespoon turbinado sugar
Bake the turnovers
Gently transfer the turnovers to the June Pan. Place the pan on the middle shelf of the oven. Bake the pastries 23 minutes, until they are puffed and deep golden brown. If necessary, follow on-screen instructions to continue cooking.
June Pan
Cool slightly and serve
Remove the pan from the oven and place on a heat proof surface or cooling rack. Let the turnovers cool for 10 minutes before serving and enjoying warm. Use caution, as the filling may still be very hot. The turnovers are best served the day they’re baked, but can be kept airtight in the refrigerator for up to 2 days and reheated before serving.
cooling rack
