Recipe: Chai Apple Turnovers
Pastry-loving spice merchant Amber from our Kansas City store submitted this recipe to honor Kansas City's apple harvest. According to Amber, there are "apples, apples everywhere. Cakes, pies, turnovers, breads, ciders, juices, dips...Kansas City loves their apples!"
- 4 Tbsp. butter, divided
- 2 apples, peeled and thinly sliced
- 1/2 cup plus 2 Tbsp. water
- 3 Tbsp. Vanilla Bean Sugar, divided
- 2 tsp. Mt. Baker Chai Spice Seasoning
- 1 oz. Sliced Crystallized Ginger, diced into small chunks
- 1 tsp. Organic "True" Arrowroot
- 2 sheets puff pastry, thawed
Melt 2 Tbsp. of the butter in a small saucepan over medium heat. Stir in apples, 1/2 cup of the water, 2 Tbsp. of the sugar, chai seasoning, and ginger. In a small bowl, mix arrowroot with remaining 2 Tbsp. water to make a slurry; add slurry to apple mixture. Cook for 5 to 10 min., stirring occasionally, until apples are tender and sauce starts to thicken. Remove from heat and let cool; it will thicken even more as it cools.
Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper. Cut each puff pastry sheet in half lengthwise then cut each half in thirds to create 6 squares of pastry from each sheet. Spoon 1 heaping Tbsp. of apple mixture onto each square. Using your fingers, brush edges lightly with water then fold one corner of the square to the opposite corner to form a triangle. Use the tines of a fork to press the edges shut. Melt remaining 2 Tbsp. butter and brush over tops of all turnovers. Sprinkle tops with remaining sugar. Bake for 25 to 30 min. until golden brown. Let cool slightly before serving.