There’s something about Saturday mornings. There’s no rushing to get out the door and at work on time, no quick breakfasts, no washing up when it’s still dark. Instead, there’s getting up with the sun, nowhere to go and something warm and baked straight from the oven to start the day. This past Saturday, I woke up with that exact craving. With a ton of apples still leftover from last weekend’s apple picking excursion, apple cinnamon turnovers were the obvious choice. Warm, flaky, slightly sweet yet still tart with the comforting flavour of cinnamon. Is there anything better on a cool fall morning? I don’t think so.
Apple Cinnamon Turnovers
Makes 4 turnovers
Half a package of puff pastry
1/3 cup of stevia
2 tsp cornstarch
4 medium tart apples, peeled and cut into small cubes (I used Cortland)
1/4 tsp cinnamon
1 tsp lemon juice
1 1/2 tsp water
1. Preheat oven at 450° and line a baking sheet with parchment paper.
2. Thaw puff pastry according to package instructions. Once thawed, roll out using a rolling pin and cut into 4 equal squares. Set aside.
3. In a medium saucepan, combine stevia, cornstarch and cinnamon. Add the apples and lemon juice and toss to evenly coat apples. Bring to a boil over medium heat stirring constantly. Reduce heat and simmer uncovered for 5-10 minutes, until apple are tender and the mixture has thickened. Remove from heat.
4. In a small bowl, combine the egg and water. Brush each puff pastry square with the egg wash and add 1/4 cup of apple filling to each square. Fold dough over the filling and press the edges with a fork to seal. Place on a baking sheet lined with parchment paper. Brush each apple turnover with a little more egg wash.
5. Bake for 17-20 minutes, until golden brown. Place on a wire rack and allow to cool a little before eating (if you can resist).