Apple Turnovers

Puff pastry makes these traditional apple turnovers a cinch.

Ingredients: 

Author: Carla Cardello (www.chocolatemoosey.com)

 

Serves: 4 turnovers

 

Apple Filling:

• 1/3 cup water
• 1 tsp apple juice, apple cider, or lemon juice
• 1/3 cup sugar
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground clove
• 1 1/2 Tbsp cornstarch
• Few drops of vanilla
• 1 cup apples, cored, peeled, and chopped

Turnover:

• 1 sheet puff pastry, partially frozen
• 1 egg
• 1 tsp sugar mixed with 1/4 tsp cinnamon

Glaze:

• 1/2 cup powdered sugar
• 1 Tbsp milk
• Few drops of vanilla

Directions:

1. Preheat oven to 400F. Line a cookie sheet with parchment paper.

Apple Filling:

1. In a large saucepan, combine water, juice, sugar, and cornstarch. Stir over medium heat until thickened and bubbly. Cook for 2 minutes, constantly stirring. Remove from heat and stir in vanilla and apples. Set aside to cool.

Turnovers:

1. Dust a dry, flat surface with enough flour to roll out the puff pastry. Roll it out into a 12×12 square. Cut the dough into four equal squares.
2. In a small bowl, beat the egg. Take one square, brush the edges with some of the egg. Place about one or two tablespoons of filling into the middle, being careful not to get too close to the edge. Take one of the corners and fold it diagonally to the other corner, forming a triangle. Press the edges together to seal. Place the turnover on the cookie sheet. Repeat with the remaining squares. If you have any leftover filling, refrigerate it for another time.
3. After all four are on the sheet, cut two slits into each one. Brush them with the beaten egg. Discard any leftover egg. Sprinkle with cinnamon sugar mixture. Bake for 18-20 minutes or until golden brown and puffed. Let cool.

When cool to the touch, make the glaze:

1. In a small bowl, whisk together the sugar, milk, and vanilla. Drizzle on top of each turnover. Let sit for a few minutes while the glaze hardens.

Source:  chocolatemoosey.com