Oo la la! French desserts! That sounds fancy! What could that be? Don’t get too excited. It’s apple turnovers.
Mine aren’t too pretty but I’m a little lame at the moment.
First I made rough puff pastry. The butter was a little soft because it was room temperature, but I didn’t want to do all the butter bashing and rolling out the tough dough.
Then I struggled a bit peeling the four apples, but I got them diced up and in the pan. Simmered them with 2 T butter, 1/2 cup brown sugar, 2 tsp corn starch and 1 tsp cinnamon.
The recipe called for putting the apple filling into 4 crusts, but that seemed huge, so I made 8 smaller ones instead.
I would recommend letting the filling cool down quite a bit before filling the fresh pastry. I gaped a bit as I filled them as the butter melted.
Brush with egg.
Bake 25 min at 400 degrees.
Skinny boy approved!