A quick and easy recipe for Apple and Walnut Turnovers – serve warm with whipped cream.
2 apples, finely chopped
1-1/2 Tbsp brown sugar
1/2 tsp cinnamon
Pinch of nutmeg
2 Tbsp finely chopped walnuts
Pinch of kosher salt
1 tsp cornstarch or arrowroot
1 large egg
1 package discos, defrosted according to package directions (or cut out rounds from store bought puff pastry)
Preheat oven to 400F/205C. Set out a rimmed baking sheet lined with a Silpat (silicone mat) or parchment paper.
In a food processor, combine chopped apples, brown sugar, cinnamon, nutmeg, walnuts, salt, and cornstarch. Pulse several times, until the mixture resembles a very coarse meal.
In a small bowl, make an egg wash by scrambling the egg with 1 teaspoon of water.
Fill another small bowl with plain water.
On the countertop, set out one disco/round piece of puff pastry. Place one heaping tablespoon of filling in the center. Using a pastry brush or your fingertip, paint the edge of the disco with water all the way around. Fold the disco in half, bringing the edges together to seal them in a half-moon shape. Crimp the edge with a fork to ensure a good seal.
Place the disco on the baking sheet, and repeat until all of the discos are filled. Paint each with the egg wash.
Bake at 400F/205C for 14 minutes, until the discos are nicely browned. Serve hot or at room temperature.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.