![]() If it starts to brown too quickly, loosely cover with foil. When ready to serve, preheat the oven and bake from frozen as instructed for 5-10 minutes longer until the filling is bubbling. Transfer them into a freezer-friendly ziplock bag or container and store in the freezer for up to 3 months. Unbaked – Freeze the fully assembled raw turnovers on a baking sheet for about an hour until frozen solid. Reheat in the oven or toaster oven at 375F for 5-10 minutes until crispy and warm. Puff pastry apple turnovers can be stored in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Also, make sure to cut a few slits for ventilation so the turnovers don’t puff up too much and burst. Seal tightly and cut vents – Seal the edges of the puff pastry tightly so none of the filling oozes out while baking.Look for the 1 pound package that comes with 2 ready-to-use sheets that are approximately 10″x10″. Puff pastry – Store-bought puff pastry comes in a variety of shapes and sizes.Peel, core and chop the apples into 1/4″ cubes so they cook quickly. Apples – Use a firm sweet apple variety like Roya Gala or Ambrosia because there is not a lot of sugar in this recipe.Repeat with the second sheet of puff pastry and the rest of the filling while the first batch bakes. Brush the tops with egg wash, sprinkle with coarse sugar, and cut a few small slits for ventilation. Transfer the turnovers to a baking sheet lined with parchment paper or a silicone baking mat. ![]() Brush the edges with egg wash, fold one side over, then press and seal the edges with the tines of a fork.
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