Apple Turnovers With Puff Pastry Barefoot Contessa

Okay, let's talk about Apple Turnovers. But not just any apple turnovers. We're talking about the Barefoot Contessa kind. The kind that make you want to say "How easy is that?" even if you secretly burned the first batch.

It all starts with puff pastry. Yes, you could spend three days making your own, meticulously layering butter and dough. But, and I think Ina would agree, life's too short! Frozen puff pastry is your friend. Let it thaw, and suddenly, you're halfway to bakery-worthy goodness.

Now, the apples. This is where things get interesting. I once tried using Granny Smiths because, well, "apple turnover" seemed to scream for that tart tang. My family looked at me like I'd served them socks for dessert. Turns out, a mix of sweet and tart is key. Think Honeycrisp meeting a slightly less grumpy cousin.

The Filling: A Symphony of Sweetness (and Cinnamon)

The filling is the heart of the matter. It's a glorious mess of apples, butter (because, of course), sugar, and cinnamon. Don't skimp on the cinnamon! It's the spice that makes you feel all warm and fuzzy inside, like a hug from a friendly bear wearing an apron.

I like to add a squeeze of lemon juice. It brightens everything up and prevents the apples from turning into sad, brown blobs. Plus, it makes you feel like you're being all fancy and professional, even if you just squirted it straight from a plastic lemon.

Here's a funny story. One time, I accidentally added salt instead of sugar. It was... memorable. My husband bravely took a bite and declared, "Well, that's... different!" It's a good reminder to always double-check your ingredients, especially when baking late at night with a glass of wine.

Assembling Your Masterpiece (or Delicious Mess)

Folding the puff pastry around the apple filling is like origami for dummies. Don't worry if it's not perfect. Imperfect apple turnovers are still delicious apple turnovers. Just make sure the edges are sealed, or you'll have a sugary, appley explosion in your oven.

I use a fork to crimp the edges, which serves two purposes: it seals the turnovers and makes them look all professional. It also gives me a chance to stab the pastry a few times in case I'm feeling particularly stressed. Baking is therapy, right?

Before they go in the oven, brush them with an egg wash. This gives them that gorgeous golden-brown sheen that makes everyone ooh and aah. It's like giving your apple turnovers a little spa treatment before their big debut.

The Grand Finale (and Maybe a Little Ice Cream)

Bake them until they're golden brown and puffed up like little pillows. The aroma will fill your kitchen, and you'll suddenly be very popular with everyone in the house. Even the cat will look at you with newfound respect.

Let them cool slightly before devouring them. The filling will be molten hot, so be careful not to burn your tongue. Although, honestly, even a burned tongue is a small price to pay for the pure joy of a warm, flaky, apple-filled turnover.

Serve them with a scoop of vanilla ice cream. It's the perfect complement to the warm apples and flaky pastry. It's also a great excuse to eat ice cream for breakfast.

So, there you have it: Apple Turnovers, Barefoot Contessa style. Easy, delicious, and surprisingly forgiving. Even if you mess up a few times, you'll still end up with something amazing. Because that's the magic of baking, and the magic of Ina Garten.

Now, go forth and bake! And remember, if all else fails, you can always blame the oven. Or the cat.