Leftover Applesauce Turnovers
Made too much homemade applesauce with the fall apple harvest? Me too. I froze some to serve at Thanksgiving. Oh wait, Thanksgiving was cancelled. I decided to use some as the filling for my apple turnovers.
Servings: 8 Prep Time: 10 mins Cook Time: 23 mins
1 package of puff pastry (in the freezer section at the grocery store)
Chucky cinnamon applesauce
½ cup of confectioners sugar substitute (such as swerve OR powder sugar)
½ cup of normal confectioners sugar
1/8 tsp sea salt
1 tbsp heavy cream (optional)
½ tsp of almond extract (secret ingredient for frosting J)
additional water as needed
To make the turnovers:
1. Remove puff pastry from package and allow to unthaw on the kitchen counter for 1 - 1– ½ hours before you plan to make the turnovers.
2. Working on a floured surface, open one of the puff pastries and flatten. Using a rolling pin, gently roll into an 11x11 square. A square is the ideal shape.
3. Using a pizza cutter, make a cut down the middle horizontally and vertically creating 4 even squares.
4. Place 2 -3 tbsp of applesauce on one half of each square leaving a border around the edge that does not have filling.
5. Fold over the other half of the turnover and use a fork to pinch/seal the edges.
6. Place turnovers on a parchment lined baking sheet.
7. Repeat with other puff pastry.
8. Bake 400° for 23 minutes until puffy and lightly browned.
For the frosting…
Combine the sugars, salt, almond extract and heavy cream in medium sized bowl. Use a wire whisk to stir; it will be very thick. To get the frosting to come together, splash in a tiny bit of water, stir, and repeat as needed until the desired consistency is achieved. I prefer a thicker frosting for the turnovers.