When I was little and would watch my Nan bake, she would always give me left-over scraps of pie dough to play with. I would wrap them around apple slices and sprinkle them with cinnamon and sugar, and little did I realize then that I effectively had an instant apple turnover! Now, 35 years later, I am still doing just that, except I have a little more culinary knowledge under by belt.
I love taking simple ingredients and injecting some new life into an old favorite, like a classic apple turnover. My Apple Turnover with Brie has been given a Marc Sievers-twist with store-bought puff pastry, creamy Brie, lemon zest, and two different types of ground peppers: Pink Pepper and White Pepper. The pink peppercorns have a slightly sweeter and more floral flavor with a lemony undertone, while the white peppercorns have a much more distinctive peppery heat. Each lends unique aromatics to help make a classic apple turnover more flavorful and complex!
Apple Turnover with Brie
Ingredients (serves 4)
Frozen Puff Pastry - 1 sheet, thawed in the refrigerator
Apples – 2 Pink Lady, cored and ½-inch chopped
Butter – 1 tablespoon
Sea Salt – ½ teaspoon
Pink Peppercorns – ¼ teaspoon, freshly cracked (mortar and pestle works perfectly)
White Pepper – ¼ teaspoon
Sugar – 2 tablespoons, granulated
Lemon Zest – ¾ teaspoon
Brie – 4 ounces, divided
*Egg Wash – 1 egg lightly beaten with 1 teaspoon of water
Preheat oven to 425 degrees F. Line a sheet pan with parchment paper and set aside.
Begin by laying out the thawed sheet of puff pastry on a floured surface. Lightly roll into a 10-inch by 14-inch square.
Cut 4 equal-sized rectangles, place onto the prepared sheet pan then place into the refrigerator.
Next, in a medium sized sauce pan set over medium heat, cook the apples, sugar, salt, lemon zest, butter and both ground peppers for 15-20 minutes, or until tender but not mushy.
Remove the sheet pan from the refrigerator.
Spoon equal amounts of the apple mixture onto one-third of each rectangle, leaving a ½-inch border around the edges.
Then, top the apple mixture with one ounce of Brie per pastry.
Brush all edges with *egg wash and fold the remaining two-thirds of the dough over the filling. Gently press the edges to seal completely using a fluted pastry cutter or fork. Repeat until all turn-overs have been assembled.
Place into the refrigerator for 30 minutes to chill.
Remove from the refrigerator, brush the top of each pastry with the egg wash and then cut three small slits through the top layer of each pastry for steam to escape.
Place into the pre-heated oven and bake for 17-20 minutes, or until puffed and golden brown.
Serve slightly warm or room temperature.