Almond Glazed Apple Raisin Turnovers
I’ve held a long infatuation with apple turnovers. Baked-apple anything is A-okay with me, but there’s something so appealing about these crispy, golden-brown, triangular shaped pastries that always gets me (covered in flaky pastry). They have been one of my top bakery choices since I was a kid, but I never attempted making them myself until last winter. I had bought a new cookbook, Sarah Kieffer’s Vanilla Bean Baking Book, which I’ve mentioned before (Nectarine Pecan Crumb Muffins), and I was looking through it on a Sunday morning when I realized I had all the ingredients to make her Apple Blackberry Turnovers. So, I did it, right then, and they were a cinch!
Today, I made an adaptation of her recipe because I just got a two pound bag of these Jumbo Raisins that I am OBSESSED with. If you’ve been following along, you may remember when I discovered these raisins in Amsterdam and I loved them so much I lugged 4 lbs of them through a crazy holiday-packed airport, all the way back to Pennsylvania, just in case I couldn’t get them at home. (I lost my credit card on the journey, but dammit, I kept a hand on those raisins! And they were devoured in many delicious things this summer like Broccoli Stem and Carrot Salads) Thankfully, I found more on Amazon, so I didn’t have to re-locate to the Netherlands. If you are not a raisin fan, feel free to use dried cranberries or any other dried fruit or berry instead.
One thing I love about this recipe is that the apple is grated, not peeled, cored or chopped. You can just grab an apple and shred-away, turning it in your hand until only the core is left. Viola! I love time-savers like this, because I can be lazy enough sometimes that just the thought of peeling and coring seems like too much hassle. This boxed grater is my new favorite thing and you can pick one up here if you like.
One thing about the rolling of the dough: don’t get excited because there’s not really much rolling to do. The unrolled sheets of puff-pastry are about 9-inches square and you are only stretching them to 10 inches. About two passes each way and you’re done. Just enough to make a little flour mess and look like you’ve been baking all day. I am not a fan of dough rolling but this I can handle. Smear a little flour on your face and tell your significant-other that they get first dibs on the pastries if they clean up. If they’ve already started baking and the aroma is in the house, it’s a sure thing.
25 minutes later, enough time to clean up, whip up the glaze, brew a pot of coffee, and you’ll be in buttery, apple and spice, crispy-chewy heaven. I made a sugar glaze with almond extract in it but if you don’t like almond you could substitute vanilla. I mostly made it because I wanted to sprinkle pumpkin seeds on top, and the glaze helped them to stick. You could decorate them anyway you like. Even easier is to just sprinkle them with cinnamon sugar before baking, no glaze necessary.
Or, eat them all yourself. You’re the boss. I now turn it over to you.
- 1 pound store-bought puff pastry, thawed if frozen
- 1 1/2 cups grated Gala apple (about 3 apples)
- 1/2 cup jumbo golden raisins (or any dried fruit you like)
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4-1/2 teaspoon ground cinnamon
- Pinch salt
- 1 1/2 cups confectioners sugar
- 2-4 Tablespoons milk
- 1/4 tsp almond extract
- 1/2 cup unsalted pumpkin seeds (pepitas)
- Line sheet pan(s) with parchment paper.
- Put the grated apple, raisins, sugar, vanilla, almond extract, cinnamon and salt in a medium bowl and toss to combine.
- Roll each piece of pastry dough on a lightly floured surface into a 10-inch square, then cut each square into four 5-inch squares, for a total of 8 squares. Spoon an even amount of the fruit mixture on each square. Brush the edges of each square with water, fold into a triangle and crimp the edges with a fork to seal.
- Transfer the triangles to prepared baking sheet(s) and place in the freezer while the oven preheats.
- Preheat the oven to 400 degrees, with oven rack in the lower middle position.
- When oven is hot, take the baking sheet out of freezer and brush the tops of the dough lightly with water. Bake 20 to 25 minutes until golden brown.
- Transfer the turnovers to a wire rack and cool.
- If glazing, combine confectioners sugar, milk and almond extract in a bowl until desired consistency. Spread on completely cool turnovers and sprinkle with pumpkin seeds.