We went apple picking about a week ago and I can’t even begin to describe what a beautiful fall day it was. The weather was perfect, the girls were happy, a band was playing in the distance and the moment we stepped onto the orchard, I could smell the apples and feel the crisp autumn air. It was Chuqui’s first time apple picking and Pituchi’s second, although it kinda felt like her first because she understood everything that was happening.
That being said, explain to a preschooler that she needs a stick (a very large one) to grab apples from a tree, and she may never return that stick again.
Once she saw what this stick did, there was no stopping her!
With each apple she picked, she proudly showed it to me 🙂
This mama picked some apples while baby wearing her little one. Cause that’s how I roll.
Towards the end however, she began to get sleepy and her big sister didn’t hesitate in trying to keep her awake with her famous kiss attacks.
So in the midst of all this, my husband asks me what I plan on doing with the apples we’re picking. I decided on applesauce because there’s so much I can use it for. I know what you’re thinking…why does this post mention apple turnovers then?
Well, I wanted to make something quick, easy and freezable. I didn’t feel like making apple pie filling and obviously not all of you can go apple picking like we did so I used some short cuts. Makes perfect sense, right?
You will understand once you make these and how completely comforting they are with a coffee in the morning, or as my husband loves to do…a la mode.
- 1 box of Pillsbury puff pastry
- 1 20 oz can of Apple Pie Filling
- 1 egg
- 1/2 cup of confectioners sugar
- 2-3 tablespoons of milk
- 1/4 teaspoon of vanilla extract
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- In a medium bowl pour apple filling and cut up the apples into smaller bite size pieces. (I do this with kitchen shears to make it easier).
- Sprinkle flour on a smooth clean surface and on your rolling pin. Lay one sheet of puff pastry onto the floured surface. Lightly roll all 4 sides of the pastry sheet, you want to make it slightly bigger. Cut into four squares. Add 1-2 large spoonfuls of the apple pie filling in the middle of each square.
- In a small bowl, crack the egg and add a touch of water. Whisk until smooth. Using a brush, brush the egg wash on all sides of each square. Bring one corner of the puff pastry directly opposite, creating a triangle. Use a fork to press down gently to seal the turnover. Place on the baking sheet. Continue with the other 3 squares.
- Repeat steps with the second sheet of puff pastry. Using the leftover egg wash, brush the tops of all turnovers on the baking sheet. Bake for 13-15 minutes until golden brown.
- Place the turnovers on a cooling rack and let cool for at least 30 minutes.
- In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Drizzle over the turnovers and serve!
- You can freeze the leftovers in large ziplock bags, they thaw in 30 minutes. You can zap them in the microwave for about 15 seconds to warm them through.
They look like they came from a bakery…
People will be impressed you made them yourself 🙂
I love this time of year. Even if apple picking is only during the fall, I can make these turnovers year round.
And just remember this beautiful day and fall in love with my family all over again.