Curious as to what’s in five-spice powder (readily available in the spice aisle)? It’s a hot and sweet mix of cinnamon, cloves, fennel seed, star anise and Szechuan pepper that brings a zing to baked goods. Try it in place of cinnamon in your holiday recipes and give your guests a surprising jolt of flavor!
|1 1/2 pounds tart, firm apples (like Granny Smith, Honeycrisp or Braeburn)||1/8 teaspoon cayenne pepper|
|1/4 cup granulated sugar||1 tablespoon cornstarch|
|2 tablespoons butter||2 sheets (1 package) thawed puff pastry|
|1/4 teaspoon Chinese five-spice powder||1 large egg|
|1/4 teaspoon cinnamon|
Peel and core the apples, and cut into slices approximately 1/2 inch wide.
Toss the apples in a 2-quart heavy-bottomed saucepan with the sugar, butter, five-spice powder, cinnamon and cayenne. Heat over medium heat until the butter is melted, then add 2 tablespoons water. Cover and cook for 10-12 minutes until the apples are starting to soften.
Whisk the cornstarch with 2 tablespoons water and add to the softened apples. Cover and cook for 2-3 minutes more until the liquid thickens and jells slightly.
Let the filling cool for 15 minutes. Preheat the oven to 400 and line a large baking sheet with parchment paper or a Silpat liner.
Unfold both sheets of puff pastry and cut each in half diagonally. Whisk the egg together with 1 tablespoon water to make an egg wash. Brush the edges of each triangle with the egg wash.
Divide the apple filling evenly between the pastry triangles, placing a mound of filling slightly off-center on each triangle.
Fold the long edge of the triangle over to the other long edge and crimp the dough with your fingers to seal. Fold the long “arms” of the triangle across the “body” of the turnover and place the turnover, folded side down, on the baking sheet. Repeat with the remaining dough.
Bake the pies for 15-20 minutes until puffed and golden brown. Cool on a wire rack for 10 minutes before serving.
Cooked turnovers can be stored in a refrigerated airtight container for 3 days.
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