Apple Toffee Turnover
From fondue 17 years agoIngredients
- 1 1/2 cups peeled and grated Granny Smith apple shopping list
- 2 tsp lemon juice shopping list
- 1/3 cup light brown sugar, packed shopping list
- 1 tsp cinnamon shopping list
- 1 pkg frozen puff pastry, thawed in the fridge (about 12 oz package) shopping list
- 3/4 cup toffee bits shopping list
- 1 egg mixed with 2 Tbsp water for egg wash shopping list
How to make it
- Preheat oven to 375 degrees F. Line a baking tray with parchment paper.
- Toss grated apple with lemon juice and let sit for 5 minutes. Squeeze out excess juices and toss apples with brown sugar and cinnamon.
- On a lightly floured surface, roll out puff pastry into a rectangle 18 x 12-inches. Cut dough into 3-inch squares, re-rolling pastry if needed. Spoon a little apple filling in center of each square and top with toffee bits. Brush edges of pastry with egg wash and fold over to create a triangle. Pinch edges together and place on prepared baking tray. Brush tops of turnovers with remaining egg wash and bake for 20 to 25 minutes, until puffed and a rich golden brown. Serve warm or at room temperature.
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