x. I made this batch one morning while I was cooking breakfast so that I could share the recipe with y’all. Be social and follow us on Facebook | Instagram | Pinterest. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. This recipe has been shared at Weekend Potluck and Meal Plan Monday. Roll pastry up on the rolling pin to lift it (as described in ‘Rolling out Shortcrust Pastry’ section) and gently unroll it over the pie dish. Cook apples in a pan with butter and sugar. I’ve been enjoying the beautiful autumn weather we’re finally having after a very long hot summer here in South Carolina. Cut into about 2.5 inch pieces. I’m using apple pie filling for this recipe to keep things simple but you could also use my Southern Fried Skillet Apples. Toss the chopped apples in some brown sugar, flour, and ground cinnamon. © 2020 Julia's Simply Southern. Keywords: apple turnover recipe, puff pastry apple turnovers, Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker, published on June 10, 2020 // 4 Comments, Your email address will not be published. Fall is one of my favorite times of the year because of the beautiful changes of the season, colorful leaves, choosing pumpkins to decorate with, and it’s apple season. I cook with {mostly} whole, unprocessed foods and am constantly reading ingredients labels so I don't eat things I can't pronounce. Carefully lift up the pastry, still on the film and lay it over the base pastry plus filling. How to Make a No Dish Pie with Shortcrust Pastry, Jus-Rol™ All Butter Shortcrust Pastry Block, 1 kg Cooking apples, peeled, cored and thickly sliced, 100g Caster sugar, plus a little extra sugar for dredging. Preheat oven to 200ºC (180ºC fan assisted)/400ºF/Gas 6. By rolling pastry around slices of apple, you’re forgetting about the fiddliness of hand pies and creating a smaller quantity than a pie. Then cut a second cross at the same place but at right angles to the first so that you end up with eight points in the middle. Brush the tops of each apple pie roll-up with melted butter. Remove from heat and stir in cranberries. Top with drained apple mixture, then evenly sprinkle both sheets with brown sugar and cinnamon, leaving about ½-inch from edges. Bake 20-25 minutes at 350° F, or until dough is cooked through and golden on top. Cook, stirring occasionally, for 10-12 minutes until apples are soft and tender. Bake for 15-20 minutes at 375 F, or until tops are slightly golden. Welcome to Little Sweet Baker... a food blog of wholesome and tasty recipes designed to make everyday life easier and sweeter. Wrap the dough, and chill for at least 30 minutes before using. Granny Smith: a slightly sour green apple that creates a tart pie filling that tastes delicious when combined with the sweet pie filling syrup. Bake 20 minutes. Make a small steam escape hole in centre of lid. Brush pie top with beaten egg for a golden glaze and arrange the leaves on top of pie in a pattern of your choice. Get the FREE e-Cookbook "9 Puff Pastry Desserts" when you sign up for my recipe newsletter, to receive updates on new articles, products & offers! Enjoy a bite of apple pie in a fraction of the time it would take you to make a regular homemade apple pie from scratch with these easy & simple mini apple pies! Thank you for your lovely review, Judy! ©2020 Little Sweet Baker. I love that wewalka puff pastry too, super quick and easy! Place the pies back in the oven and bake for 5 to 10 more minutes, or until the pastry is golden brown. Perfect for guests! Would love your thoughts, please comment. When baking puff pastry the optimum temperature is 400 degrees as it gets the biggest rise out of the dough. Add ½ of the canned apple pie filling to each sheet and spread it out over the pastry sheet. In a small bowl, combine the brown sugar, cornstarch, cinnamon, allspice, ginger, nutmeg, and salt. Make a fluted edge by laying your thumb and forefinger of the left hand on the top of the pastry facing outwards, then with the fore finger of your right hand gently pushing the pastry edge up against the other two fingers as shown.
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