Fresh, bright flavors elevate any recipe – and with desserts, this is especially important. We’ve all had cloying, saccharine sweets, and to me, that’s usually a sign of lazy flavors or presentation. It might not be delicious or interesting, but damn it, IT WILL BE SWEET.
When I create a recipe, I always center it on the ingredients first. Can I get rid of any? Is each ingredient essential to the dish? With this recipe, I narrowed my focus on Crispin Cider Co., who I partnered with for this post. I chose The Saint, an unfiltered and cloudy hard cider made from fresh-pressed Washington and Oregon apples. It’s naturally fermented with Belgian Trappist yeast and smoothed with pure maple syrup. It’s the perfect foundation to create these delicious and simple turnovers. The best part is that you don’t have to wonder about what to pair with dessert – serve these flaky, rich, and bright turnovers with a glass of cider. Also, if you want to serve this in a different format, just double the filling to make a wonderful apple pie. Enjoy!
2 tablespoons unsalted butter
2 tablespoons flour
1/4 cup Crispin The Saint Cider
4 tart apples, peeled, cored and sliced about 1/4 inch thick
1 cup brown sugar
1 17.25-ounce package frozen puff pastry sheets, thawed
1 tablespoon cream
1 tablespoon raw sugar
Preheat the oven to 400 F.
Melt butter in a large sauté pan over medium heat until it lightly browns, add the flour and stir together to form a paste. Let this cook for about 2 minutes, to cook off the raw flour taste. Then drizzle in the Crispin Cider, stirring to form thick sauce. Then add the sliced apples. Cook and stir for about 2 minutes. Add brown sugar and cook, stirring, for 10 more minutes, or until sauce has thickened. Remove from heat to cool slightly.
Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each sheet into 4 smaller squares. Spoon apples onto the center of each square. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
Whisk together the egg and cream to make an egg wash and brush on the tops of the turnovers. Sprinkle with raw sugar.
Bake for 25 minutes, until turnovers are puffed and lightly browned.