the_information_nexus/food_related/puff_pastry_turnovers.md

Apple Puff Pastry Turnovers

Ingredients:

• 1 sheet puff pastry, thawed (typically about 320g or 11 oz)
• 1 can (21 oz / 595g) apple pie filling
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 egg (for egg wash)
• 2 tbsp coarse sugar (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. In a bowl, mix the apple pie filling with cinnamon, nutmeg, vanilla extract, and lemon juice. Set aside.

3. On a lightly floured surface, roll out the puff pastry sheet to about 12x12 inches. Cut into 9 equal squares (4x4 inches each).

4. Drain excess liquid from the apple filling mixture.

5. Place about 2 tablespoons of the apple filling in the center of each pastry square.

6. Fold each square diagonally to form a triangle. Use a fork to crimp and seal the edges.

7. Transfer the turnovers to the prepared baking sheet, leaving about 1 inch of space between each.

8. Cut a small slit (about 1/2 inch) on the top of each turnover to allow steam to escape.

9. In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash.

10. Brush the tops of the turnovers with the egg wash. If desired, sprinkle with coarse sugar.

11. Bake for 20-25 minutes, or until the turnovers are puffed and golden brown.

12. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

13. Serve warm or at room temperature.

Yield: 9 turnovers

Note: Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in a 300°F (150°C) oven for 5-10 minutes to crisp up the pastry before serving.

---

Strawberry Puff Pastry Tarts

Ingredients:

• 1 sheet puff pastry, thawed (typically about 320g or 11 oz)
• 1 can (21 oz / 595g) strawberry pie filling
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1/4 tsp ground cardamom (optional, for added flavor)
• 1 egg (for egg wash)
• 2 tbsp sliced almonds (optional, for topping)
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a bowl, mix the strawberry pie filling with vanilla extract, lemon juice, and cardamom (if using). Set aside.

3. On a lightly floured surface, roll out the puff pastry sheet to about 12x12 inches. Cut into 6 rectangles, each about 4x6 inches.

4. Transfer the rectangles to the prepared baking sheet, leaving about 1 inch of space between each.

5. Using a knife, score a border about 1/2 inch from the edge of each rectangle, being careful not to cut all the way through. This will create a "frame" for your tarts.

6. Prick the inner rectangle several times with a fork to prevent it from puffing up too much during baking.

7. Drain excess liquid from the strawberry filling mixture.

8. Spoon about 3 tablespoons of the strawberry filling onto the center of each rectangle, spreading it evenly within the scored border.

9. In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash.

10. Brush the borders of the tarts with the egg wash. If desired, sprinkle sliced almonds on the borders.

11. Bake for 15-18 minutes, or until the pastry is puffed and golden brown.

12. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

13. Once cooled slightly, dust with powdered sugar.

14. Serve warm or at room temperature.

Yield: 6 tarts

Note: These tarts are best enjoyed the day they're made. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F (150°C) oven for 5 minutes to crisp up the pastry before serving.