For the Turnovers
  • 2 sheets Frozen Puff Pastry 1 package
  • 2 cups diced apples 4 medium
  • 1/4 cup brown sugar
  • 1 tbsp butter
  • 1/2 tsp cinnamon
  • 1 tbsp lemon juice
  • 1 pinch salt
  • 1 tsp corn starch optional
  • Set oven to 400F and line two baking sheets with parchment paper. Peel your apples then cut the flesh from the core and dice into smaller pieces about 1/4 inch thick.
  • Melt butter in a large pan over medium heat then add the apples and cook for a few minutes while stirring frequently. Add the brown sugar, salt, cinnamon, and lemon juice. Mix to coat apple pieces and cook for about 5 minutes or until the apples are softened and have released juice then reduce heat to low.
  • Sprinkle in the corn starch in and stir until the juice thickens up a bit then transfer to a bowl and refrigerate to chill.
  • Roll your thawed puff pastry out on a lightly floured surface into a 12×12 inch square then cut four into equal squares then repeat the process for the other sheet.
  • Place a few tablespoons of filling in each square. You should Imagine a diagonal line running across the square and add the filling to one side of that leaving a half inch border.
  • Mix an egg with a tablespoon of water, milk, or cream then brush it over the edge of the square. Fold the puff pastry onto itself then use a fork to seal the edge. Brush the top with egg wash and sprinkle with sugar. I use sanding sugar but you can use turbinado or regular granulated sugar.
  • Bake at 400F for about 18-20 minutes or until golden and puffed. 
  • This is a great make ahead and freeze dessert. You can bake the frozen turnovers without thawing so they’re great for last minute treats.
  • Try adding different spices to the filling. Cardamom, allspice and nutmeg will work.
  • If you don’t have brown sugar you can use granulated instead.
  • Try adding a tablespoon of  caramel with the filling while assembling or drizzling it on top instead of the icing.
  • If you’re in a rush you can mix the apples with sugar, salt and spices then bake raw.  They will soften while baking but they may need a few more minutes.


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