Easy Apple Turnovers

Source: https://natashaskitchen.com/apple-turnovers

Ingredients:

- 1 lb puff pastry, (2 sheets) thawed according to package instructions

- 1 Tbsp all-purpose flour, for dusting

- 1 1/4 lb Granny Smith apples, (3 medium) peeled, cored, and diced into 1/3" thick pieces

- 1 Tbsp unsalted butter

- 1/4 cup brown sugar, lightly packed

- 1/2 tsp ground cinnamon

- 1/8 tsp salt

- 1 egg+ 1 Tbsp water for egg wash

For the Glaze:

- 1/2 cup powdered sugar

- 1-2 Tbsp heavy whipping cream

Instructions:

Preheat Oven to 400˚F. Remove puff pastry from the freezer and thaw according to instructions while making and cooling the apple filling.

In a medium pot, melt 1 Tbsp butter over medium heat. Add diced apples and cook, stirring occasionally until softened (5 min).

Reduce heat to low and stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and salt. Continue to simmer 3 minutes until apples are soft and caramelized. Remove from heat and set aside to cool.

Use a rolling pin to roll the first sheet of thawed pastry to an 11" square. With a pizza cutter, cut into 4 equal-sized squares. Place cooled apple mixture over half of each square, leaving at least a 1/2" border.

Thoroughly Beat together 1 egg and 1 Tbsp water. Brush eggwash lightly on edges of the pastry (just enough to seal), bring the edges together and crimp tightly along the edges with a fork to seal. Repeat steps 4 and 5 with the second sheet of puff pastry to make 8 turnovers.

Transfer to a parchment-lined baking sheet, keeping them at least 1" apart. With a paring knife, cut 2-3 small slits in the top of each turnover.* Brush the tops with egg wash and bake 20-23 minutes or until golden and puffed.

While turnovers are still warm, stir together powdered sugar and heavy whipping cream (adding to your desired consistency) and drizzle glaze over turnovers.

Notes

*To prevent leaking out of pastries, refrigerate uncovered for 20 minutes before brushing with egg wash and baking (this step is optional). 

*To make ahead and freeze: make and fold the turnovers, but do not apply eggwash to the top. Place the uncovered baking sheet in the freezer for 20 minutes. Then place frozen (raw) turnovers in a ziptop bag for up to 6 months. Cook from frozen by placing on a baking sheet, brushing with eggwash, and baking at 400°F for 25 minutes.

*Store leftovers on the counter for 1 day or in an airtight container in the fridge for 3 days.