Caramel Apple Turnovers with Mascarpone
Maggie May Schill
That's what I did. This recipe is based off of the same recipe I made with my Black Cherry turnovers earlier. Made my own caramel again, but this time it is a lovely apple flavored caramel.
The air in Florida is just starting to get that "Fall" feeling. (well as much Fall like as you can get for an area of the country below Atlanta!) Apples and cinnamon inside of puffy pastry is exactly what I think I need to get into the season coming.
- 3 c
- apples, peeled and sliced
- 2 c
- raw sugar
- 3 tsp
- cinnamon, ground
- 1/2 tsp
- lemon juice
- 1 tsp
- vanilla extract
- 4 Tbsp
- butter, salted
- a pinch
- 8 oz
- pack of mascarpone (sometimes spelled marscapone)
- 2 sheets
- puff-pastry dough. you can make your own from your favorite puff-pastry recipe, or ask your local baker at the bakery or grocer to sell you a few sheets of puff-pastry dough, they gladly will in my experience.
1- Heat medium sauce pan over medium heat.
2- Once pan is hot melt butter completely in pan.
3- Add apples and coat with butter
4- Add pinch of salt
5- Add cinnamon, stir.
6- Apples will begin to sweat out their juice, in a measuring cup pour 1 1/2 cups of the reduced liquid out and set aside for later.
7- Add vanilla and lemon juice and stir.
8- Add 1 cup sugar, stir once then allow apples to sweat on medium heat. Stir occasionally until apples are tender.
9- Take mascarpone out of fridge and let it come to room temperature. Do not add to apples, set aside for later use.
1-Heat medium sauce pan to medium heat.
2-Add reduced liquid and heat back through.
3-Add 1 cup sugar, stir once.
4-Bring heat to medium high and let simmer uncovered for 10-15 minutes. Do not set to high or let go to a rolling- boil, you will burn your sugar. (YUCK!)
5-Lower heat and add butter, stir and take off heat.
6-Allow caramel to thicken as it cools.
7-Use immediately (do budget your time for this)
Side note: Never over stir a caramel. The sugar will crystallize, and you'll lose the creamy texture you are shooting for.
1-Preheat oven to 350'F
2- Flour a clean counter top or board. Roll out puff pastry and cut into 6 inch squares.
3- Spoon a tablespoon of mascarpone in the center of each pastry square.
4-Spoon 1 1/2 tablespoons of cooked apples onto each pastry square.
5-wet the edges of each pastry square with warm water and fold over and press edges together.
6-Use fork to seal edges securely.
7-take a sharp knife and cut two vent holes in each pastry, not too deep, just pierce the surface.
8-Lay out pastries onto cookie sheet.
9-Bake for about 40 minutes, or until golden.
10-Drizzle caramel across the top of each pastry for garnish!