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'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.

So good!


Katie C. said…
I'm bookmarking this one for my guy for later. He loves apple pie and this is pretty darn close without a lot of work. Thanks!
Stephanie said…
Apples, cinnamon and puff pastry - sounds like comfort.

I love that last photo with the snow covered logs and the giant turnover on the brown paper. Very rustic.
Bebe said…
Slab pies are the hot new thing. Have seen features on them in foodie magazines and if you do a Google search, you’ll find them at many recipe websites. Even good old Martha Stewart.

A bit different from this, most are big flat pies done in chef’s sheet pans. No matter. This one sounds terrific. It does look more like a turnover...
Bebe said…
The Kitchn has a piece on commercial v. homemade puff pastry. They prefer Trader Joe’s puff pastry to Pepperidge Farms (apparently TJ’s is all butter v. PF’s that is made with at least partial vegetable shortening)…
Bebe said…
Excuse additional Comment, but am finding mixed results re puff pastry at TJs. Some are reporting it is a seasonal item, carried in November and December. Best to check with your TJ to see whether they have changed this. We have five in our immediate area, so I will be trying to find it...
Stacey Snacks said…
My Trader Joe's have not carried puff pastry for a long time (like 2 years).
I buy Pepperidge Farms, and it always comes out great!

Anonymous said…
My TJ'S definitely just has it in November and December - I deliberately stock up then, as it's pretty good, and cheap! So easy to pull out a sheet, core and slice 4 apples, sprinkle with sugar and presto, a French apple tart!