Harvest Apple Crunch Turnover
This recipe from Alyse Raponi was one of the winner's of the Apple Recipe Competition at the Canadian Baking and Sweets Show.
|1 pkg||thawed in refrigerator, puff pastry|
|Flour for rolling|
|Â¼ cup||apple pie filling||60 g|
|2||Ontario Ida Red apples, peeled, cored, cut into quarters and each quarter sliced very thin|
|1 tbsp||corn starch||15mL|
|2 tbsp||dried cranberries||30mL|
|1 tbsp||pumpkin pie spice||15mL|
|2 tbsp||brown sugar||30mL|
|2 tbsp||coarse sugar||30mL|
|3 tbsp||sliced almonds||45mL|
|1||large egg, whisked with 2 tbsp water|
Mix the filling ingredients together. Set aside.
Roll out dough between 2 lightly floured sheets of wax paper to prevent softening of dough to a 12” x 12” square. Peel back sheets every few rolls to help facilitate the stretching.
Cut into 4 even squares.
Pile ¼ of the filling mixture onto each square, towards the center.
Brush the edges with egg wash mixture. Diagonally fold over one side stretching the dough over the apple mixture. Press all edges together with fingers. With the back of a knife push the edges in every 1/4” to form a design.
Brush tops off if any flour remains. Brush tops with remaining egg wash, slash 3 slits for ventilation.
Spinkle with almonds, then sugar. Press any loose almonds into dough.
Place on a parchment lined baking sheet. Bake in a preheated 375°F, center of oven until golden and crisp. Approximately 30-35 min.print