All fruits have their season, but apples never go out of style.
That one thing: Dont let it get too warm.
How to make apple turnovers
Thaw your puff pastry as instructed on the box.
Once thawed, put them in the fridge until youre ready.
Peel and core three apples and cut them into half-inch chunks.
Toss the pieces into a medium pot with a couple tablespoons each of butter and raisins.
Cook over medium-low heat for about five minutes.
The apples will just begin to soften and the raisins will plump up.
Turn off the heat and stir in a tablespoon of honey.
If you like spices or citrus, you could stir them in now.
I added a sprinkle of cinnamon and a pinch of salt.
Pour the mixture and any juices into a large bowl to cool.
Unroll a sheet of thawed puff pastry on a lightly floured work surface.
Youre going to cut this into four square quadrants, which means you better start with a square.
My sheet of puff was nine and a quarter-inch by eight and a half; not quite a square.
Cut the sheet into four squares.
Using a small pastry brush, paint a border around all four edges with anegg wash.
This will help keep your filling from bursting out the sides.
Pile the honey apple filling onto one side, about two spoonfuls.
Dont overload it, but be generous.
Pull the side with no filling up and over the apples so the corners meet.
Press the tips first and then work on the sides to make the egg washed edges meet firmly.
Use the prongs of a fork to press the edges and ensure good contact.
Egg wash the top of the turnover and cut a vent in the top of the pastry.
Repeat this until you use all of the filling.
Place the turnovers in an air fryer preheated to 300F set to the air fry setting.
Cook for 12-15 minutes until the tops are nicely browned and crisped.
Cool on a wire rack for a few minutes and top with a drizzle of honey before serving.
This recipe makes about six turnovers but you could stretch it to eight if you use large apples.
(Who doesnt want a little extra sweetness to welcome the new year?)
Cut the thawed puff pastry into four squares per sheet.
Let the squares rest in the fridge until the filling is ready.
Over medium-low heat, gently cook the apples until they begin to soften and the raisins plump.
This takes about five minutes.
Turn off the heat and stir in the honey, salt, and any spices.
Pour the honeyed apples into a bowl to cool to room temperature.
Put the puff pastry squares on a lightly floured surface and lightly egg wash all of the edges.
Pile a couple spoonfuls of the apple filling onto half of the pastry squares.
Pick up one corner and lift it up and over the apple filling so the corners touch.
Stretch and work the pastry down on both sides so the egg wash makes contact.
Use a fork to press and seal the edges.
Egg wash the tops, and cut a vent into the top of each turnover.
Cool briefly on a wire rack before serving with a drizzle of honey.
