Nothing against your standard apple pie, but sometimes a warm, individual pocket of spiced apple goodness, wrapped in flaky pastry and covered with cinnamon bun glaze can’t be beat.
What I also like about these turnovers is that they can’t really be confined to a certain time of day–they’re good for breakfast, lunch, and dinner 😉 They’re also easy to make and the ingredients are a simple base–so feel free to add your own special blend of fall spices!
* Makes about 8 turnovers
For the turnovers:
- 5 Granny Smith apples-peeled, cored, sliced
- 2 Tbl. lemon juice
- 4 cups + 2 Tbl. water
- 3 Tbl. unsalted butter
- 1 cup brown sugar
- 1 tsp. cinnamon
- 2 Tbl. cornstarch
- 1 (17.25 oz.) pkg. frozen puff pastry sheets, thawed
For the icing:
- 1/2 cup confectioner’s sugar
- 2 Tbl. whole or 2% milk
- 1 tsp. vanilla extract
Combine lemon juice and 4 cups water in a large bowl. Place the apples as you slice them in the water.
Melt butter in a large skillet over medium heat. Drain the apples and place in the skillet. Cook and stir about 2 min. Add brown sugar and cinnamon and cook, stirring 2 more min.
Stir together cornstarch and 2 Tbl. water. Pour into skillet and mix well. Cook another minute until sauce thickens. Remove from heat to cool slightly.
Preheat oven to 400 degrees. Unfold puff pastry sheets and trim each sheet into a square. Make 8 squares. Spoon apples onto the center of each square and fold over from corner to corner into a triangle shape and press edges together with a bit of water to seal. Slit a hole in each top to vent. Press edges together with a fork. Place on a lightly greased baking sheet about 1-inch apart. Bake 17-20 min. Cool completely on a wire rack before glazing.
For the icing: mix together sugar, milk, and extract. Drizzle over cooled turnovers.