Cloudlike swirls draw attention to Apple Turnovers with Vanilla Cream.
Apple Turnovers with Vanilla Cream
Makes 8 pastries
Ingredients
- 4 cups ¼-inch-diced apple (4 to 5 medium apples)
- ½ cup firmly packed light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 1 (17.3-ounce) package puff pastry
- 1 large egg, lightly beaten
- 1 cup heavy whipping cream
- ¼ cup confectioners’ sugar
- 2 tablespoons vanilla bean paste
Instructions
- In a medium sauté pan, combine apples, brown sugar, cornstarch, vanilla extract, cinnamon, cardamom, ginger, and salt. Bring to a boil over medium-high heat and cook, stirring occasionally, until liquid is thickened and bubbly and apples are slightly tender, 7 to 10 minutes. Remove from heat and let cool completely.
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- On a lightly floured surface, unfold sheets of puff pastry and cut each into 4 equal squares. Lightly brush edges of pastry with egg. Spoon a heaping tablespoon of apple mixture into the center of 1 square. Fold pastry in half from 1 corner to opposite corner, gently pressing to seal. Trim ¼-inch from edges of pastry and place on prepared pan. Repeat with remaining pastry. Freeze until firm, about 20 minutes. Brush pastry tops with egg. Using a small sharp knife, cut 3 small Xs in top of each pastry to allow steam to escape.
- Bake until puffed and lightly golden brown, 8 to 10 minutes. Decrease oven temperature to 375° and bake until golden brown and crisp, 10 to 12 minutes more. Let cool completely.
- In a medium bowl, whisk together cream, confectioners’ sugar, and vanilla bean paste until stiff peaks form. Transfer to a piping bag fitted with a ¼-inch open star piping tip*.
- Carefully cut open turnovers at seam and pipe whipped cream to fill gap. Serve with remaining apple mixture and whipped cream.
Notes
*We used an Ateco 822 decorating tip.
