Apple Turnovers from: A cozy mystery Two Parts Sugar One Part Murder
Easy turnovers made with fresh apples
Ingredients
- 1 lb. puff pastry (2 sheets) thawed according to package instructions
- 2 Tbsp butter
- 1 Tbsp all-purpose flour (for dusting)
- 1¼ lb. Granny Smith apples (3 medium) peeled, cored, and diced inch thick
- ¼ cup packed brown sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 egg and 1 Tbsp water for egg wash
Instructions
- Preheat the oven to 400 degrees F. Remove the puff pastry from the freezer and thaw.
- Melt butter over medium heat in a medium pot. Add diced apples and cook, stirring occasionally until softened (5 minutes).
- Reduce heat to low and stir in the brown sugar, cinnamon, and salt. Simmer until the apples are soft and caramelized, and then remove from heat and cool.
- Sprinkle the flour to prevent the dough from sticking and, using a rolling pin, roll the first sheet of thawed pastry to 11 inches square. Use a pizza cutter to cut into 4 equal squares.
- Place cooled apple mixture in the center of each square, leaving at least a 1/2-inch border.
- Beat egg and water. Brush egg wash over edges of the pastry. Bring the edges together and crimp tightly along the edges with a fork to seal and cut 3 slits into top to allow pastries to vent.
- Transfer to a parchment-lined baking sheet, keeping the pastries at least 1 inch apart.
- Place in the fridge for 20 minutes.
- Remove the pastries from the fridge and brush the tops with the remaining egg wash and bake for 20 minutes or until golden brown and puffed.
- Combine the powdered sugar and 1 tablespoon heavy whipping cream and stir. If the glaze is too thick, add more heavy whipping cream until you get the desired consistency and drizzle glaze over the turnovers.