Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter
  • 3 cups apples, peeled, cored and finely diced ((I used 2 large honey crisp apples))
  • ⅓ cup brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • ⅛ teaspoon ginger
  • ⅛ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 egg white, for egg wash
  • 1 (17.3 ounce) package frozen puff pastry sheets, thawed
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 375ºF. Melt butter in a large skillet over medium heat. Add apples and cook for 3 minutes, stirring occasionally. Add the brown sugar, flour, lemon juice, cinnamon, ginger and nutmeg. Cook and stir for 3 minutes until the apples are tender and the sauce is thickened. Remove from heat and stir in 1 teaspoon of vanilla extract. Set aside to cool.
  • Meanwhile, unfold one pastry sheet on a piece of parchment paper. Pinch seams together if necessary. With a sharp knife, cut sheet into four squares. Mix the egg white with about 1 tablespoon of water in a small bowl, and brush the edges of the pastry squares with egg wash. Spoon about 2 tablespoons of the cooled apple mixture into the center of each pastry square. Fold pastry in half diagonally and pinch the edges with a fork to seal. Lightly brush egg wash over the tops and transfer to a baking sheet lined with parchment paper. Repeat with the remaining pastry sheet.
  • Bake at 375ºF for 20-25 minutes until the turnovers are puffed and lightly browned. Remove to a wire rack and cool for 10 minutes.
  • In a small bowl, combine the powdered sugar, milk and vanilla extract. Mix to a smooth, thick consistency and drizzle over the turnovers. Serve warm and enjoy!