This tasty dessert will satisfy your autumn sweet tooth any time. They are simple, puffy and delicious. No need to buy puff pastry from the store, you can make the buttery, flaky puff pastry with the three simple main ingredients: butter, cream cheese and flour. There is something about simple, delicious dishes that are just that … simple and delicious… and this dish is surely just that… My recipe came from this blog (source).
- 1-2 apples, firmer baking apples (I used 2 cortland)
- 1 pkg cream cheese (220 gr)
- 2 sticks of butter (220 gr)
- 1 1/3 cups flour (220 gr)
- pinch of salt
- 1 Tbsp sugar
- 1 tsp vanilla essence
- 1 tsp apple pie spice or cinnamon
- 1/2 cup powdered sugar
- handful of chopped nuts
Have all ingredients at room temperature.
Preheat oven to 400F.
Combine the cream cheese, butter, flour, salt and sugar. Put the dough in the refrigerator for 1 hour.
Take the cold dough out of the fridge, cut it in half. Put one half back in the fridge to keep it cold while you are working with the other half of the dough..
Roll out the dough on a lightly floured surface with a lightly floured rolling pin about 2-3mm thick. Cut out round shapes with a cookie cutter. My cookie cutter is 2 1/2 inches in diameter but you can use whatever size you have. Cut the circles big enough so they can fit the apple slices or vice versa cut your apples so they can fit in the circle.
Place the apple slices on half of the cut out shapes and fold the other half of the circle over the apple slice. Put the prepared pieces on the preoiled cookie sheet.
Bake for 18-20 minutes in the preheated oven.
Repeat with the other half of the dough.
Make the sugar coating. Add 1 tsp apple pie spice or cinnamon to the 1/2 cup of powdered sugar. Put the apple turnovers into a bigger bowl and toss them with the sugar/cinnamon mixture. I did this when they were still warm. I found that when done while hot, the sugar sticks better but please feel free to experiement.
Sprinkle with the chopped nuts.
Now ready to serve.
Photo and text by twincitiesherbs.com.
Source of the recipe
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