My favorite fruit to use in desserts has to be apples. Throw in some cinnamon and flaky pastry dough and you have me hooked. This simple baked treat makes the perfect dessert and is even great as a breakfast pastry.
It is filled with not only apples, but also some deliciously good raspberry jam. The key to finishing this pastry off right is the cinnamon icing that has just enough spice to give it that kick. A must try and something I’m sure you will enjoy.
Apple Raspberry Turnovers
1 box puff pastry sheets, thawed
2 apples, peeled and diced
2 tbsp seedless raspberry jam
zest of 1 lemon
1/2 tbsp honey
1/4 tsp plus 1/8 tsp cinnamon, divided
all-purpose flour for dusting
egg wash (1 egg and a splash of water)
1/2 cup powdered sugar
1 tbsp milk
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a bowl, combine the apples, raspberry jam, lemon zest, honey and 1/4 tsp cinnamon.
Using a rolling pin and a dusting of flour, unfold each puff pastry sheet and roll the pastry dough into a 9″ square. Slice each sheet into 9 squares (each will be a 3″ square). Fill each cut pastry dough with apple filling and seal using egg wash. Place the filled turnover on the baking sheet and brush egg wash over the top. Bake in the oven for 12-15 minutes.
Transfer the turnovers to a rack to cool completely.
In the meantime, make the icing by mixing together the powdered sugar, milk and remaining cinnamon. Fill an icing bag and snip the tip to drizzle the icing over each of the cooled turnovers. Serve.