Easy California Fig and Apple Turnovers
California Fig Apple Turnovers are flaky on the outside and full of juicy fruit inside. This apple turnover recipe is great for holiday breakfasts.
Servings 8 servings
- 1 Granny Smith apple peeled, cored and coarsely chopped
- 1/2 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs chpped, stems removed
- 1/2 cup sugar plus 2 tbsp
- 1 tbsp lemon juice
- 1/8 tsp table salt
- 2 sheets frozen puff pastry 9 by 9 1/2" sheets
- flour for dusting
- 1/2 cup applesauce
- 1/2 tsp cinnamon
- Unfold one sheet of puff pastry on lightly floured counter and roll into 10-inch square. Following photos, cut pastry into four 5-inch squares. Mound 1 tablespoon applesauce and 1 tablespoon of fig and apple mixture in center of each square. Brush edges of each square with strained juice and fold into triangles. Crimp edges together with fork to seal. Lay turnovers on wire rack and freeze for 15 minutes (or refrigerate for 30 minutes). Repeat with remaining sheet of pastry, applesauce, and fig and apple filling
- Adjust two oven racks to upper- and lower-middle positions and heat oven to 400 degree. Pulse apple, figs, 1/2 cup sugar, lemon juice and salt in food processor until apple and figs are coarsely ground, about 5 one-second pulses. Let fig-apple mixture sit for 5 minutes, then drain through fine meshed strainer set over medium bowl, reserving any accumulated juice.
- Toss remaining 2 tablespoons sugar with cinnamon. Remove rack from freezer, brush turnovers with reserved juice, then sprinkle with cinnamon sugar. Lay turnovers on two parchment-lined baking sheets and bake until well browned, 20 to 26 minutes, rotating and switching baking sheets halfway through baking. Transfer turnovers to wire rack and let cool slightly before serving.
NOTES: If you don’t have a food processor, grate the apple on the large holes of a box grater, then toss with the sugar, lemon juice, salt and chopped dried figs and let sit as directed in step 1. The turnovers can be served either warm or cooled to room temperature. They taste best the same day they are made and do not reheat well. Recipe provided by Cook’s Country TV. Valley Fig Growers is a proud sponsor of Cook’s Country TV.