Nov. 9, 2020
Paul KostandinApple season is upon us and there is nothing better than heading out to a local orchard and coming home with a bushel of fresh, delicious apples. Sometimes, though, it can be hard to come up with new and unique ways to utilize your newfound bounty. There are only so many apple pies, and batches of apple sauce/apple butter you can make before you start to crave new and different apple treats.
These apple and date turnovers definitely fit the bill. With a delicious pepperiness from the olive oil butterscotch, and a deep, rustic sweetness from the dates, these turnovers make a perfect breakfast treat with your morning coffee or tea. I like to make a big batch at the beginning of the week and enjoy them for the next few days, if they last that long. These are a favorite around my house and they go fast!
Try doubling the recipe and freezing half of the turnovers instead of baking them. You can bake them from frozen and they come out perfectly, just allow another 5 – 10 minutes to make sure the filling is completely heated!
Apple and Date Turnovers
Course: Breakfast, DessertCuisine: American, FrenchDifficulty: Medium4
servings30
minutes25
minutesWith a delicious pepperiness from the olive oil butterscotch, and a deep, rustic sweetness from the dates, these apple turnovers make a perfect breakfast treat with your morning coffee or tea.
Ingredients
4mediumapples, pealed, cored, quartered and sliced
6 – 8dates, pits removed, and chopped
1/2tsppie spice
1/2cupextra virgin olive oil
1cupgranulated sugar
1cupdark brown sugar
1/4cuplemon juice
2tspcornstarch
2tbspwater
1packagepuff pastry sheets (2 square sheets), thawed
Directions
- To make the filling
- In a medium pot combine the olive oil, sugar, brown sugar, dates, pie spice and lemon juice.
- Place the pot on the stove over medium heat and stir regularly.
- Continue stirring constantly as the sugar heats and combines to form a light butterscotch/caramel sauce.
- Add the apples to the mixture and continue cooking until the apples are tender.
- In a small bowl combine the cornstarch and water and mix into a slurry.
- Pour the slurry into the pot and mix it into the apples.
- Continue to cook the apple mixture as the cornstarch thickens the sauce.
- Keep cooking the apple mixture for another minute or two, stirring constantly to prevent it form sticking or burning.
- Transfer the apple mixture to a heat safe container and place it in the refrigerator to cool.
- Allow the apple mixture to cool completely before filling the turnovers.
- To make the turnovers
- Preheat your oven to 350°F.
- Unroll both pastry sheets and cut them in half, creating 4 rectangle pieces.
- Place a generous dollop of chilled filling on each rectangle about 1/3 of the way up the sheet.
- Fold the short side of the pastry over the filling and roll it forward over the remaining dough, creating a pillow shape with the filling in the middle and the seam facing downward.
- Pinch open the sides of the turnovers together with your fingers and then use a fork to crimp the edges firmly closed.
- Cut a small X shape through the pastry on the top of the turnovers exposing the filling and allowing them room to expand as they cook.
- Place the turnovers onto a parchment lined baking sheet and place it in the preheated oven.
- Bake the turnovers for 20 – 25 minutes or until golden brown and delicious.
- Remove the turnovers from the oven and transfer them to a resting rack. Allow the turnovers time to cool before enjoying, they will be extremely hot inside.