- 1 lb. puff pastry (2 sheets) - thawed according to package instructions
- 1 tablespoon unsalted butter
- 1 lb. firm apples (3 medium) - peeled, cored, and diced into ⅓" thick pieces
- ¼ cup brown sugar - lightly packed
- ½ teaspoon ground cinnamon
- 1 tablespoon all-purpose flour - for dusting the rolling surface
- 1 egg + 1 tablespoon water for egg wash
- 2 tablespoons coarse sugar
Preheat the oven to 400˚F. Remove the puff pastry from the freezer and thaw according to instructions while making and cooling the apple filling.
In a medium pot, melt the butter over medium heat. Add the diced apples and cook, stirring occasionally until softened, about 5 minutes.
Reduce the heat to low and stir in the brown sugar and cinnamon. Continue to simmer for 3 minutes until the apples are soft and caramelized. Remove from heat and set aside to cool.
Use a rolling pin (I used a French rolling pin my teenager made for me in one of their art classes!) to roll the first sheet of thawed pastry to an 11" square - dusting with flour as needed. With a pizza cutter, cut the pastry into 4 equal-sized squares. Place the cooled apple mixture over half of each square, leaving at least a ½" border.
Thoroughly beat together the egg and water to make an egg wash. Brush the egg wash lightly on the edges of the pastry (just enough to seal), bring the edges of the pastry 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 the turnovers to a silicone baking mat-lined or parchment-lined baking sheet, keeping them at least 1" apart. Brush the tops with egg wash and sprinkle generously with coarse sugar. Bake for 20-23 minutes or until golden and puffed.
If you would like to freeze the turnovers for baking later, postpone the egg wash and coarse sugar step and freeze the turnovers on a sheet. Remove the frozen pastries to a freezer bag labeled with contents and the egg wash and baking instructions. Will keep frozen for up to 6 months.
- Yields: 8 servings
- Preparation Time: 30 minutes