This post is sponsored by Envy Apples. I received apples to create a recipe. All opinions are my own.
My Dad has been gone almost 23 years but I still think about him whenever I see an apple turnover. I absolutely love apple turnovers. Growing up my Dad would make them for the two of us. By make I mean cook frozen ones in oven. Honestly, it didn’t matter, it was really about enjoying something with my Dad. When I received these beautiful Envy apples I knew I had to make an apple turnover with my favorite flavors. My cinnamon apple turnover with maple glaze is a treat my Dad would have loved.If you’re not familiar with Envy apples you want to be. They are absolutely delicious. Crisp and juicy just the way an apple should be. Envy apples are grown across both hemispheres and over three continents by enthusiastic orchard growers. The website states that “growers safeguard orchards from harmful substances, eliminate the use of genetically modified organisms, and minimize pesticide use by disrupting the mating patterns of invasive species and establishing “friendly” bug populations that eat the “bad bugs.” Envy apples are harvested at different times of the year from the different growing regions. Those regions include the United States, Italy, France, Spain, South Korea, New Zealand and Chile. My family loves apples and all of us have commented how delicious the Envy are. I know friends who have purchased them in stores so be on the look out for them. The Envy apples website has a store locator to help you find them. You will also find delicious recipes like an Envy mean green smoothie, cinnamon Envy apple sorbet, and an Envy apple pie dip to name a few. A bit about these full of goodness, flaky pastries. I’m a huge fan of puff pastry. Actually, if there is one thing I could take a class to make, just once, it would be puff pastry however, if you’ve never used it before you can find it in the frozen section of your grocery store. I use puff pastry a lot and those who know me call me the puff pastry queen. Cinnamon and apples are a perfect match and, ever since our trip to New England, I’ve loved maple. It works beautifully with the apples and pastry.
- 2 medium sized Envy apples peeled, cored, and diced
- 1 tablespoon apple juice
- 1 tablespoon butter, melted
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons cornstarch
- ½ of a 17.25 ounce package frozen puff pastry sheets thawed
- 1 egg, beaten for egg wash
For the Maple glaze:
- ¼ cup confectioners' sugar
- 2 teaspoons pure maple syrup
- 2 tablespoons milk
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
- Combine the apple juice and diced apples in a bowl to prevent them from turning brown. Add brown sugar, granulated sugar, cornstarch, cinnamon, and melted butter to apple mixture. Stir well to combine. Set aside.
- On a lightly floured surface, roll puff pastry to a 12-inch by 12-inch square. Brush any excess flour from pastry.
- Cut each sheet into 4 squares. Place 2 squares onto prepared baking sheet.
- Brush the edges of each square with the egg wash and neatly place ⅓ cup of the apple mixture on half of the square.
- Fold the pastry diagonally over the apple mixture, pressing gently. Seal by gently pressing the edges with a fork, being careful not to make holes with the fork.
- Brush the top with egg wash, make a small slit on the top of each turnover.
- Bake for 20 minutes, until lightly browned and puffed.
- Let cool for 5 minutes.
- Make the maple glaze:
- Combine all glaze ingredients in a small bowl and whisk until smooth. Drizzle over warm turnovers.
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