Giant Apple Turnover
I've been saying this for years.
Frozen puff pastry is the best thing ever invented (besides Hellmann's Mayonnaise).
I don't buy the expensive French stuff that starts w/ D for 12 bucks, I buy the commercial brand that starts with P and comes 2 in a package.....it's half the price, and always turns out perfect.
For this stupid easy fantastic recipe, you only need 1 sheet. It's the perfect easy dinner party recipe, everyone will think you went to a lot of trouble, when you didn't.
You can call this a strudel, but I call it a big turnover.
It's one of my favorite cheater desserts ("cheater" cause I am using frozen puff pastry).
Giant Apple Turnover: serves 6 (adapted from Dinner w/ Julie....she calls it a "slab pie")
1 sheet of defrosted frozen puff pastry
2 apples, unpeeled and sliced
2 tbsp butter
1/4 brown sugar
1 tsp cinnamon
Preheat oven to 400F.
In a heavy saucepan, heat the butter and add in the sliced apples.
Saute for 3-4 minutes until the skins are shrinking and apples are beginning to soften.
Add in the brown sugar and cinnamon and cook another minute or two until the pan is juicy and the apples are coated in the nice brown caramel like sauce. Turn off heat.
Roll out the pastry to about 12" x 14" square, or rectangle.
Lay out on a parchment lined baking sheet.
Add the apples to half of the pastry, down the side, leaving room for a border.
Fold over pastry and press together with the tines of a fork.
Voila! You have a weird looking half pie!
Brush with egg wash (important for a nice shiny finish).
Cut some slits to let out steam on top and place in the oven.
Bake for 20 minutes until golden and puffed.
Slice into triangles and serve warm or at room temperature.