- 4
- Average
- 20 mins
- 10 mins
- Average budget
Ingredients
- Apple Filling:
- 1/3 cup water
- 1 teaspoon apple juice, apple cider, or lemon juice
- 1/3 cup sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 1 1/2 tablespoon cornstarch
- 2 drops vanilla extract
- 1 cup apples, peeled, cored, and chopped
- Turnover:
- 1 sheet puff pastry, partially frozen
- 1 egg
- 1 teaspoon sugar mixed with 1/4 teaspoon cinnamon
- Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- Vanilla extract to taste
Preparation
Step 1
Preheat oven to 400F. Line a cookie sheet with parchment paper.
Step 2
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.
Step 3
Dust a dry, flat surface with enough flour to roll out the puff pastry. Roll it out into a 12x12 square. Cut the dough into 4 equal squares.
Step 4
In a small bowl, beat the egg. Take one square, brush the edges with some of the egg. Place about 1 or 2 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 for another time.
Step 5
After all four are on the sheet, cut 2 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.
Step 6
When cool to the touch, prepare the glaze:
In a small bowl, whisk together the sugar, milk, and vanilla. Drizzle on top of each cooled turnover. Let sit for a few minutes to let glaze harden.