The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 11, 2009
Absolutely fabulous! Enough said!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 2, 2009
Delicious, easy to make, and professional looking results!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 1, 2009
Love this recipe. It's relatively easy. I did not find it necessary to put the apples in lemon water they were fine. I always use Granny Smith and Golden Delicious Apples for my pies and did the same here. I added nutmeg too because I love it. I doubled the recipe and glazed half and used raw sugar to coat the other half. Everyone ate them up. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 24, 2009
Just made these and they turned out great. Have to say that I've never worked with puff pastry before and should have read some of the suggestions in other reviews first. Got very frustrated and made a big mess trying to fill and seal. Thought they'd never turn out, but even though they went in the oven a gooey looking mess they still were delicious (didn't use the glaze, just served warm with ice cream)! Next time will try to drain and reserve some of the juice first as other reviewers have mentioned.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 22, 2009
i skipped the lemon juice step as well, also only put in 2/3 cup brown sugar & 1/4 tsp cinnamon rather than 1 tsp, also added a sprinkling of nutmeg & a dash of vanilla. Instead of the glaze i sprinkled powdered sugar on once they were out of the oven. A very good desert! My husband loved them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 21, 2009
This recipe is wonderful. Every time I make these, I get compliments. I do skip the lemon juice and water step and last time I made them, I cut the puff pastry into 18 squares and made as many smaller turnovers. It is more like a manageable serving size to me. I will be making these for years to come.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 19, 2009
Very yummy!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 19, 2009
Unbelievable! We just came back from apple picking and my son asked me to make apple turnovers. I had never worked with puff pastry so I was a little nervous. It was so easy! I did cut back on the brown sugar as many suggested. I used 3/4 cup. I also did an egg wash which gave the turnovers a nice color. The glaze is a must and so yummy. Make sure it is thick enough before using it. At first my glaze was a little to thin. I made one batch for home and then I made mini turnovers for work. Everyone thought I bought them. Not sure if they believed me. I froze a couple. Not sure how they will bake but wanted to try. These are delicious and so easy to make! I can't wait to make them again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 19, 2009
Great recipe! I substituted Splenda Brown Sugar Blend instead of real brown sugar. Be sure to follow the directions on the puff pastry box for the correct baking time and temp!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 19, 2009
this recipe was awesome! i skipped putting the apples in the lemon water and cut them just before. i didn't even peel them and they were fine (just make sure you slice into small pieces). also made just one giant turnover and drizzled the extra brown sugar/butter mix over the top for a crispy/chewy finish. it was delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 18, 2009
Excellent recipe. I used the egg wash and skipped the glaze. Looks like bakery bought and tastes even better. I had enough apple mixture to make 12 pastries and used a box and a half of the pepperidge farm pastry sheets.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 6, 2009
Great recipe. I added some extra cinnamon, 1/2 cup of raisins, and a tbl spoon of rum. Halved the sugar, used egg wash, and did not do the glaze. Fast and easy, which is a key when you have an infant at home. Will definitely do again.
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Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 2, 2009
I made these for work. They were delicious, especially hot out of the oven (I had to sample one of course!). I had several compliments and they were gone before the day was over. I did follow a review and cut the brown sugar to 3/4 cup instead of 1 cup. Easy and delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 29, 2009
These are great, but I am wondering how you freeze them. Oh, and would you do the glaze before you freeze them or after you take them out of the freezer. Thank You.
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Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 24, 2009
Perfect! To make a tighter seal, I used a finger to brush a little water on the edges before closing the pastry and pressing it together. I reduced the sugar down to about 1/3 of a cup and added around 2 Tbsp. of raisins to the apples while they were cooking in the skillet. These are SO delicious with or without the glaze!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 21, 2009
Great recipe thanks!!! I do agree that it is a bit too sweet so next time I will combat with some lemon juice or just reduce the sugar. I made it the second time in bite sized portions and it was a perfect sweet treat. The glaze makes LOTS so you could divide in half and have more than enough. I used Tenderflake puff pastry and it turned out great! Thanks!!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 18, 2009
Im rating the filling only as I would be making my own pastry sheets. the filling is way to sweet it is too sweet in my oppinion, I didnt like the texture of the sauce. I tried keeping the apples. You will need to cook the apples longer than it says because they still come out a bit on the harder side.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 16, 2009
We used homemade dough. Delicious!
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JB

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 15, 2009
Unbelievably easy and totally gorgeous! They tasted as wonderful as they looked. If they hadn't seen me make them I'm sure they would have thought they were store bought. Probably just a newbie mistake here but don't let the puff pastry dough get too warm before you unfold it!
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Cooking Level: Intermediate

Home Town: Ligonier, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 15, 2009
This is very good. The one change that I made is to wait tell the apple filling cools all the way untill you add it to the dough.
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