Text + photos by Chef Joey
Here is a quick-pinch recipe that is so easy to make! You don’t even have to think – it practically makes itself!
Apples are good for you, have natural sugar and, combined with some raisins (I like the golden ones), a little sugar, cinnamon and a blob of butter to keep your cheeks rosy – you have the filling for these apple turnovers. Made them yesterday for my daughter Gigi and mom. The easy part is ready-made pie crusts or, for a fancy “puff,” you can use puff-pastry sheets that you find in the freezer section.
So for each “turnover” you need one apple peeled and cored and cut up –
… if you have large apples, obviously you would use fewer.
For each apple, figure on 1 tsp of additional sugar and 1/4 tsp cinnamon.
I cut the apples into pieces, …
… put them in a saucepan with a little bit of water so they do not burn.
Cover and stir. Then add a cup of raisins per 4 apples. When apples are soft, but not mush, spoon the appropriate amount in your already quartered crust …
– fold and place on a cookie sheet.
Keep in mind they still may run, so use a tray with a lip, and parchment paper is your friend at clean up time! Best liner for baking ever!
Let them cook for a minute and enjoy! Inexpensive to make – and so tasty!
And … if you want that pastry shop look, after you glaze them with the egg wash, sprinkle some sugar on them before baking.