I first made these last year or the year before for a fourth of July also. It turned out very well, although I didn’t use the glaze with it. This year, I decided to make it again, since I my dad requested it. I told him I was making a strawberry pie, but he said he didn’t like strawberries, and he wanted apple pie. Of course. That’s the same thing Gary asks for all the time too!
I tried to access allrecipes.com, but unfortunately their site was down for a few days. Luckily, I printed this recipe a long time ago before I had a laptop, when I was still printing and keeping recipes in a binder.
I didn’t have a chance to get puff pastry from the supermarket, so I used the phyllo dough I had on hand. It was the first time using phyllo dough, and it seemed pretty easy. Maybe I will finally make the baklava I’ve been meaning to make.
adapted from: allrecipes.com
2 tablespoons lemon juice
4 cups water
4 Granny Smith apples - peeled, cored and sliced
2 tablespoons butter (I used margarine)
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed (I used phyllo dough)
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning. (I didn’t do this. I used an apple peeler/corer/slicer while the butter was melting and quickly placed the apples in the pan once I was done.)
Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
Preheat the oven to 400 degrees F (200 degrees C).
If using puff pastry:
Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
If using phyllo dough:
Unroll puff pastry onto a dry surface. Cover with saran wrap, then a damp towel.
Take 1 sheet, brush half of the length of the sheet with melted butter or margarine. Fold the other half over the sheet. Brush with more butter. Lay another sheet over that, repeat with butter and fold. You should now have 2 fold sheets (or 4 half sheets) alternating with butter.
Place about 2 TBSP apples on one end of the sheet.
Fold over one corner, and continue to fold until the end of the sheet.
Place on a parchment or silicone lined baking sheet. Brush top with butter. Bake in oven for 15-20
minutes, or until golden brown.
Cool before glazing.
To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers. (I did not add the glaze.)