Apple Turnovers with Brown Butter Glaze

I promised Moe yesterday I would bake something sweet this morning.
I had a few apples so I decided to make him Apple Turnovers with a quick puff pastry. 
Just out of the oven
Enjoyed with a second cappuccino.
Just winged the filling.
Three apples peeled, cored and
cut into small 1/2 inch pieces.
Sauted in 1/4 cup of butter with 1/4 cup of white and
1/4 cup of brown sugar.
Splash of maple syrup and
juice of half an orange.
Seasoned with cinnamon and nutmeg.
Simmered until apples are tender and the
sauce has caramelized.
Chill until ready to use.
Pastry is based on Julia Child’s Fast French Puff Pastry.
2 cups of flour
13 oz of butter
Cut into small cubes (1/4 to 1/2 inch pieces)
Add 3/4 teaspoon of salt
and the cubes of butter to the flour.
Add enough ice water to moisten and
then tip out on to a floured board.
Mixture will be shaggy.
Using hands bring together and then
roll out into a rectangle
and fold like an envelop.
Roll and fold four times and then
refrigerate for an hour.
Cut pastry in half and roll out each half
into a 12″ square.
Cut each square into four 6″ squares.
Use 1/8th of the apple filling in each turnover.
Place filling just off centre, brush edges with milk
and fold turnover in half, to make a triangle.
Seal with fork and place turnovers on a baking sheet
lined with parchment.
Brush with milk and sprinkle with sugar.
Bake in a 400°F oven. 
I baked four and froze the other four for another day. 
Optional:  Brown Butter Glaze.
Add some powdered sugar to a bowl.
Brown some butter in a small skillet.
Add to the sugar with a little milk or cream.
Stir until glaze is smooth and add a little vanilla extract.
Drizzle over warm Turnovers. 

One Comment Add yours

  1. deb says:

    Hope he's feeling better.

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