Sweet Recipe: Grandma’s Home-made Apple Turnover

linda mckenzie the sweet scene blog

When it came time to apply for college it was a no-brainer that for my entrance essay I’d write about my late grandmother, Linda McKenzie. It might seem like a trite subject to write about, but when you had the blessing to have a woman like her as your grandmother, to instill values and morals into your core, you’d be remiss not to honor her legacy and illustrate it on paper every chance you get.

Besides being a boss at everything she did (immigrated to NJ from Jamaica and built a life for her family from the ground up), she always had an abundance of love for her family. One way that she showed that love was by throwing down in the kitchen. She used to make my older cousin, Scott, and I a warm dessert of crisp apple turnover topped with vanilla bean ice cream. It might sound simple (because it is), but any time I hear or see apple turnovers I automatically think of my sagely grandmother in her muumuu dress, sashaying around the kitchen as she whipped up edible magic.

Being that it is National Apple Month, I decided to make my grandmothers Apple turnover dish and share it with you guys! I hope that when you make it, you think of someone that you love and cherish.

img_4491

What you will need

  • 2 apples, peeled and cubed(I used honeycrisp)
  • brown sugar
  • 1 tsp of cinnamon
  • 1 cup all purpose flour
  • 1 egg
  • 2 tbsp of butter
  • puff pastry sheet (thawed)
  • corn starch
  • Vanilla Bean Ice Cream

img_4474 img_4476

After your apples have been peeled and cubed, add them to a pan with your brown sugar, cinnamon and butter. Continue to stir the apples around until they are evenly covered in the brown sugar mixture and are a soft texture (not mushy!)

Tip: Use a fork to test out the softness of the apples. If it slides right through them, then they are delicately soft.

 Once they are soft, add in your all-purpose flour in order to thicken the brown sugar and butter. Put that on a low simmer while you prepare your puff pastry.

img_4481

If you have a rolling pin, get that out. If you’re like me and don’t have one, use the bottle of wine that you’re most likely drinking from while you cook. Cover your cutting board, or clean countertop with some corn starch, covering the pastry with it, and roll the puff pastry out into a rectangular shape.

Tip: Covering the pastry with the corn starch allows it to remain in tact and not rip from being too wet/ sticky. 

Cut the pastry in half, and use your egg wash to coat the sides. This will allow the edges to stick once you fold it into a triangular shape.

Add a dollop of your apples onto the middle of your puff pastry, and and fold taking one corner of your pastry and connecting it with the direct opposite side. Press together, allowing the egg wash to act as glue. After the turnover is sealed, dip your fork into some all-purpose flour and press the pastry all around the edges.

You’re basically done! Use the remainder of the egg wash and brush the top of the turnovers so the tops become golden brown. Pop those bad boys into the oven and bake for 15 minutes!

It’s literally that simple. Top with the vanilla bean ice cream (as much as you’d like), and enjoy!

My grandmother is definitely smiling down from heaven at all the turnovers being made right now. Let me know how it turns out!

img_4484

img_4491

Sharing is Caring!Share on Facebook0Pin on Pinterest0Tweet about this on Twitter0Share on Tumblr0

You may also like

Leave a Reply