Homemade apple turnover with a flaky pastry crust. This will bring you right back to your childhood! Growing up, we went camping a lot, and we always made these special little fruit pies over the open fire. I wanted to recreate that childhood memory into an upscale version using the grill.
Total Time: 45 minutes
Servings: 8
Ingredients:
- Maple Grilling Plank
- 1 lb. Puff Pastry (2 sheets thawed)
- 1 Tbsp Flour (for dusting)
- 1.25 lb. Granny Smith Apples (about 3 apples) peeled, cored, and diced into small pieces
- 1 Tbsp Butter
- ¼ cup Brown Sugar (lightly packed)
- ½ tsp Ground Cinnamon
- pinch of Salt
- 1 egg + Tbsp water for egg wash
Chef's Tip
To avoid the filling leaking out of the pastries, refrigerate uncovered for about 20 minutes before brushing with egg wash and grilling.
Directions:
- Soak Maple plank in hot water for about 20 minutes.
- Preheat or set up your grill for indirect grilling. You want temperature around 350 – 400˚ F.
- Remove puff pastry from the freezer and thaw according to instructions.
- In a medium pot, melt 1 tablespoon butter over medium heat. Add diced apples and cook stirring occasionally until softened – about 5 mins.
- Reduce heat to low and stir in brown sugar, cinnamon, and salt. Continue to simmer about 3 minutes until apples are soft and caramelized. Remove from heat and set aside to cool.
- With a rolling pin roll out sheets of thawed pastry to an 11” square. Cut into 4 equal squares, place cooled apple filling onto half of each square, leaving at least a ½” border.
- Beat together egg & water, brush egg wash lightly on edges of the pastry to seal. Bring the edges together and crimp tightly along the edges with a fork to seal.
- Transfer them to your plank, keeping them at least 1” apart. Brush the tops with egg wash and place the plank on the grill and cook for about 20-25 minutes or until golden and puffed up.
- Remove from grill, serve while warm!
Optional: Top with Ice Cream
*Keep a spray bottle of water handy in case of flare-ups.
Used in this recipe:
