Chaussons aux Pommes (Apple Turnovers)

• 1 sheet frozen puff pastry, thawed overnight in the fridge

  For the filling:

• 2 tsp. all-purpose flour

• 1/4 cup sugar

• 1/8 tsp. cinnamon

• a pinch of freshly grated nutmeg

• 2 medium-sized apples, Macoun or Granny Smith, peeled, cored and cut into small pieces

• 2 tbsp. unsalted butter, cut into tiny pieces

• 1 egg, beaten with a bit of water for the egg wash

• granulated sugar for dusting (optional)

When you're ready to make the turnovers, remove the dough from the fridge. Flour the work surface and roll it into a rectangle shape that is roughly 8 inches by 16 inches. Using a pizza wheel or knife, cut the dough in half long way and then into 4 squares, total 8 squares. Place the dough on a parchment paper lined cookie sheet, freeze for at least 20 minutes.

Combine the flour, sugar, cinnamon and nutmeg in a bowl. Add the apples and mix well to ensure the apples are completely coated.

To assemble the turnovers:

Preheat the oven to 425 degrees F. Divide filling among the squares, placing a spoonful of filling just off center on each square and leaving a border of 1 inch around. Dot each filling with butter, then brush all of the sides with egg wash. Fold over the dough to form a triangle. Seal the edges with your fingers and then use the tines of a fork along the edges of the dough to further seal the turnovers.

Once your turnovers are complete, brush each one with egg wash and sprinkle with a pinch of granulated sugar. Slide the sheet into the oven and immediately turn down the over to 350F. Bake the turnovers for 25-30 minutes until golden brown. If you can resist, let the turnovers cool slightly on a wire rack (for about 5 or 10 minutes) before eating them.

Some fun wine pairings would be a Moscato D’Asti (which is sweet and full of fruit blossoms), a Jurançon Moelleux (Intensely honeyed late-harvest white wine), a Tawny Port (thanks to the caramel and my notes) or a mulled cider.

Based on recipe from Dorie Greenspan - Baking Chez Moi