Crostata Di Mele....& Apple Turnovers

Crostata Di Mele
https://youtu.be/r7kFbuLpsF0

It’s apple  picking season!! I love sour apples. I grew up across the street from an apple orchard and would spend all my time there picking and eating apples. I continue to pick apples every September and my favourite are Macintosh, yes, even for baking. I let them sit for a week or two in my cold cellar while they sweeten up a little. The tartness of the apple will determine how much sugar I add to this recipe.

This is so quick and easy, you too can make this rustic Italian style apple Crostata. I purchased Tenderflake puff pastry which also happens to be egg and dairy free. (Check the ingredients).The results were fantastic.

You will need:

6 large apples, washed, peeled and sliced thinly for quick cooking

2 tbsps flour

3 tbsps brown sugar - I don’t like them too sweet.  Taste the apples and add more brown sugar if you need to

1 tsp cinnamon

1 package of Tenderflake Puff Pastry or two sheets

Thaw out your puff pastry and roll the first one out to 12 x 12in. square. This will be for the Apple turnovers. Then cut into 6 even squares. Fill the centre with as much apple that you can as the apple will shrink once cooked. Fold over and crimp the edges closed with a fork. Then cut 2 to 3 air pockets on the top. Brush with a little water and sprinkle turbinado sugar, or raw cane sugar, over the top.

Roll out the second piece and put the remaining apples in to the centre. Bring up the edges toward the centre leaving the centre apples exposed. Brush with water and sprinkle turbinado sugar on top.

Preheat oven to 400 F and bake for 20 to 25 minutes until slightly golden.