PUFF PASTRY APPLE TURNOVERS

Ingredients

• 2 sheets puff pastry (1 box Pillsbury Puff Pastry)
• 1 tablespoon butter unsalted
• 2 medium apples peeled, cored & diced
• 1/2 teaspoon ground cinnamon
• 3 tablespoons brown sugar packed
• 1 tablespoon lemon juice
• 1 egg beaten for egg wash
• 3 tablespoons raisins
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon flour for dusting work area, rolling pin & hands

PowderedSugar Glaze

• 1/2 cup powdered sugar
• 1 tablespoon heavy whipping cream add another tablespoon, if needed

Instructions

• Move store-bought puff pastry from freezer to fridge to thaw overnight.
• In a medium pot, add diced apples, lemon juice and butter over medium-low heat. Stir and simmer for about 6 minutes until apples are soften.
• Stir-in cinnamon and brown sugar. Continue to simmer for another 2 minutes.
• Dilute cornstarch in water. Pour over apple mixture to thicken. Blend well. Turn off heat. Cool apple filling.
• Take Pillsbury Puff Pastry from fridge. Take 1 sheet of pastry and put back 2nd pastry in fridge. Take 2nd pastry when ready to make turnover.
• Lightly flour work area, rolling pin and hands. Unfold puff pastry with folds facing you. Measure the center opposite the fold. If making rectangular shaped apple turnovers, no need to use rolling pin. Cut with pizza cutter using fold as guide then cut at the center yielding 6 cut pastry dough. Use rolling pin, if making triangular shaped apple turnovers. Make it into a square. Watch video to see how I do it.
• Divide apple filling to 6 if making rectangular shape, 12 if triangular shape.
• Use a paring knife and place 4 slits (rectangle) or 3 slits (triangle) on top of dough for steam to escape.
• Lightly brush edges with egg wash. Add filling at the center of the lower dough. Take the top dough, place over the apple filling. Seal and press dough together. Crimp edges with fork.
• Transfer to a baking sheet lined with parchment paper leaving an inch space apart.
• Take 2nd puff pastry sheet from fridge and assemble the rest of turnovers.
• Cover baking sheet with foil and place in freezer for 10 minutes. This will prevent apple filling from leaking.
• Meanwhile, pre-heat oven at 400 degrees F.
• After 10 minutes, remove foil from baking sheet, lightly brush top of puff pastry with egg wash and bake apple turnovers between 25 to 30 minutes. Note: Oven temperature varies. Mine took 30 minutes.
• Remove from oven and cool for 3 minutes then transfer to wire rack to completely cool.
• Combine powdered sugar and heavy cream to make glaze. Glaze should not be runny. If runny add a little bit of powdered sugar until right consistency is reached.
• Drizzle glaze over cooled apple turnovers. Enjoy!

ORIGINAL RECIPE