Q1: Do I absolutely have to use store-bought puff pastry?

For a project this intricate, using high-quality, all-butter, store-bought puff pastry is highly recommended. It is a fantastic shortcut that saves you the many hours it would take to make puff pastry from scratch, and it guarantees a beautiful, puffy, and flaky result.

Q2: Can I make this entire dessert ahead of time?

Because puff pastry is at its absolute crispiest and best when it is served fresh and warm from the oven, it is not an ideal dessert to make completely ahead of time. However, you can save a huge amount of time by making the caramelized apple filling up to 3 days in advance.

Q3: My puff pastry didn't puff up very much. What did I do wrong?

A lack of "puff" is usually due to the pastry dough getting too warm before it hits the hot oven. It is very important to work with your puff pastry while it is still cold . Be sure to keep any dough you are not actively working with in the refrigerator. Also, ensure your oven is fully preheated to the correct temperature, as the initial blast of high heat is what creates the steam that makes the pastry puff up.

Q4: What are the best apples to use for the filling?

For a cooked filling like this one, you want to use a firm baking apple that will hold its shape during cooking and not turn into a mushy applesauce. A firm, sweet apple like a Braeburn, Golden Delicious, Pink Lady, or Fuji is a fantastic choice for this recipe.

Q5: Can I use different cookies or candies for the decorations if I can't find the exact ones?

Yes, absolutely! This is a great recipe for getting creative. For the tail , any large, round, flat cookie (like a shortbread or a vanilla wafer) will work. For the head , you could use a large marshmallow or a chocolate truffle. For the wings , any long, oval-shaped cookie would work well.

The Best Show-Stopping Apple Pie Puff Pastry Turkey

An elaborate and decorative dessert, this Apple Pie Puff Pastry Turkey is a showstopper for a holiday like Thanksgiving. The recipe uses store-bought puff pastry to construct a detailed turkey shape. The turkey’s body is formed from two large pastry circles filled with a pre-cooked, caramelized apple pie filling. The impressive tail is made from layered and twisted puff pastry strips to resemble feathers, while the head, wings, and feet are also hand-cut from the pastry. The entire creation is brushed with an egg wash and baked until golden brown and puffed.

Author: Grace
Prep Time: 1 hour
Cook Time: 1 hour 5 minutes
Total Time: 2 hours 35 minutes (includes cooling time)
Yield: 8-10 servings 1x
Category: Dessert
Method: Baking, Sautéing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1/2 cup packed dark brown sugar
1 1/2 teaspoons pumpkin pie spice
Pinch of kosher salt
1 tablespoon unsalted butter
2 small baking apples (such as Braeburn or Golden Delicious)
2 tablespoons lemon juice
1 large egg
Two 17.3-ounce packages frozen puff pastry (4 sheets total), thawed

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Instructions

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Make the Filling: Mix the brown sugar, pumpkin pie spice, and salt in a small bowl. Melt the butter in a medium nonstick skillet over medium heat. Add the diced apples and cook for about 5 minutes. Add the lemon juice and 3 tablespoons of the brown sugar mixture; cook for about 10 more minutes until the apples are soft and caramelized. Let cool.
Shape the Turkey Body and Parts: Beat the egg with 1 tablespoon of water for an egg wash. Unfold 2 puff pastry sheets and cut a 7-inch circle from each. From the scraps, cut out shapes for the head/neck, wattle, feet, and a wing.
Transfer one pastry circle to the prepared baking sheet. Use the egg wash to attach the head, neck, wattle, and feet to the body circle.
Create the Feathers: Unfold the remaining 2 sheets of puff pastry. Brush one sheet with egg wash and sprinkle with the remaining brown sugar mixture. Top with the second sheet. Cut this layered pastry into strips of varying widths.
Brush the right side of the main pastry circle with egg wash. Arrange the larger pastry strips in a curve to form the primary tail feathers, crimping and twisting them. Fill in the gaps with the smaller twisted strips.
Assemble and Bake: Spoon the cooled apple mixture into the center of the main pastry circle. Brush the edges with egg wash and place the second pastry circle on top. Seal the edges with a fork.
Brush the entire turkey, including the feathers, with the egg wash. Place the wing piece in the center of the body and brush it with egg wash.
Bake for 45 to 50 minutes, until the pastry is very golden brown and puffed. Let cool before serving.

Notes

This is a highly decorative recipe that requires careful cutting and shaping of the puff pastry.
The apple filling is pre-cooked on the stovetop to ensure it’s tender and flavorful.
Using store-bought puff pastry is a major time-saver for such an intricate design.

Nutrition

Serving Size: 1/8 of pastry
Calories: 650-750
Sugar: 30-40 g
Sodium: 300-400 mg
Fat: 40-50 g
Saturated Fat: 15-20 g
Trans Fat: 0 g
Carbohydrates: 60-70 g
Fiber: 3-5 g
Protein: 6-8 g
Cholesterol: 35-50 mg

Find it online: https://www.eatswithsoul.com/apple-pie-puff-pastry-turkey/