If y’all need something that’s fun and festive but not TOO complex for Christmas morning breakfast, these puff pastry apple turnovers are a great option! We LOVED these, and I know y’all will too. Kid-friendly, make ahead friendly, they check all the boxes. Recipe below and in this week’s newsletter! Apple Turnovers For the apple filling - 4 apples, peeled and diced - 2 tsp apple pie spice (or swap in a combination of cinnamon, clove and allspice) - 1/4 cup brown sugar - 1/8 tsp fresh ground nutmeg - Pinch of salt - Juice of 1 lemon To assemble - 2 sheets frozen puff pastry - 1 beaten egg - 2 Tbsp turbinado sugar (optional) For the icing - 2/3 cup powdered sugar - 1 1/2 Tbsp whole milk - 1/4 tsp vanilla extract In a large saucepan, combine the apples, apple pie spice, brown sugar, salt, nutmeg and lemon juice and cook over medium low heat until the apples are soft but still hold their shape, about 20 minutes. Cover them as they cook and stir occasionally to prevent burning. Using the back of a wooden spoon or a potato masher, gently mash about half the apples. Allow to cool and store in a container in the fridge for up to 3 days on advance. Be sure the filling is completely cooled before assembling, otherwise, it may cause the butter in the puff pastry to melt or leak out of the pastry. When you’re ready to bake, take your sheet of frozen puff pastry and gently roll it out on a floured surface until it is a few inches larger. Cut the pastry sheet into 6 even rectangles. Repeat with the other sheet of puff pastry to create 12 rectangles. Take one rectangle at a time and gently stretch it in both directions, then place about 2 Tbsp of the apple filling on one side of the rectangle. Fold the other side over, and crimp closed with the tines of a fork. Repeat until all the turnovers have been filled. Preheat the oven to 375. Place the turnovers on a rimmed baking sheet lined with parchment and gently brush them with the beaten egg, and then top with a generous sprinkle of turbinado sugar. Bake for between 15 and 25 minutes or until golden brown and very crisp. While the turnovers cool, make the glaze. Combine the sugar, milk and vanilla in a bowl and whisk to combine. Start with the first Tbsp of milk and then add the last 1/2 Tbsp if needed. Use the whisk to drizzle the glaze over the turnovers.
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