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granola-apple turnovers with maple glaze

October 15, 2010
tags: ,

Yep, it’s another apple recipe. We may or may not have gone a touch overboard in our decision to pick 60 pounds of apples. However, I’ma make like Edith Piaf and regret nothing. Especially when it ends in things as tasty as this!

I was pretty pumped to find this recipe. The granola, I figured, would be almost like a streusel topping inside the turnover—two desserts in one! And what goes better with apples than brown sugar and maple syrup? Nothing, I tell you.

They came together super-quickly, too; the longest part (besides the baking) was cutting up all the apples. After that, we basically slapped them together in the few minutes before dinner and popped them in the oven before sitting down to eat. In the oven, the crust got all crackly and delicious and the granola softened up just enough to make it easier to eat, and when I drizzled the glaze over them after they came out, it basically sank into the crust and became part of the yum.

Granola-Apple Turnovers with Maple Glaze
1 17-oz. box frozen puff pastry, thawed
4 small apples, peeled and diced
squeeze of lemon
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/8-1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup granola
1 tablespoon butter
1 tablespoon maple syrup or 1/2 teaspoon maple extract
1 cup powdered sugar
a few tablespoons milk

1. Preheat oven to 375 degrees. Grease a large cookie sheet or line with waxed paper. On a flat surface, roll puff pastry out to two 12-by-12-inch squares. Cut each square in half lengthwise and width-wise to form four squares.
2. In a small bowl, combine apple, lemon, sugar, cinnamon, nutmeg, and cloves. Place a heaping tablespoon or two of the apple mixture into center of square. Sprinkle with a tablespoon or two of granola.
3. Fold square over to form triangle [or, uh, some kind of shape that’ll seal everything in]. Pinch together a little to help it stay closed. Repeat with all 8 turnovers and place them on a cookie sheet together.
4. Bake for 20 to 25 minutes [the original recipe, which is for mini turnovers, called for 12-18 minutes; I started with 14 and kept adding in 5-minute increments, and I believe I cam to around 25…? but you might want to keep an eye on them, just in case], or until puff pastry is nicely browned. Remove from oven. Let cool for 3 minutes on cookie sheet and transfer to rack.
5. Meanwhile, prepare glaze by combining butter and syrup. Stir in powdered sugar, then add milk in small increments until you reach a pourable consistency.
6. Drizzle glaze over warm turnovers and sprinkle with granola [skipped the granola-sprinkling part]. Serve warm if possible.

Source: adapted from Prudence Pennywise

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