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Apple Turnovers
Reviews:
August 17, 2007

First of all, make sure you use an egg wash! Next time I make these I will take a picture--they were gobbled up too quickly this time! This is the easiest recipe. Pepperidge Farm pastry already comes in square sheets, so all you have to do is quarter them with a pizza cutter. Probably the most time-consuming bit is peeling and slicing the apples. Next time I will only use 3 apples and reduce the sugar to 3/4 cup, because we had leftovers--although I'm not complaining, they were delish. You can use apple pie filling if you want, but the crispiness of the sauteed fruit can only come from fresh apples. I cooked my apples a little longer and shortened the baking time since they were browned after 20 minutes. I crimped the edges with a fork when I closed them up--don't worry if a little sauce spills out. (Feel free to add another teaspoon or two of cornstarch/water if your sauce is not thick enough.) They looked like they were store bought but tasted better.

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