Traditional apple turnovers contain a handmade filling in flaky puff pastry triangles. After cooling, I sprinkle a sweet glaze over top or serve warm with vanilla ice cream.
– 2 tablespoons lemon juice– 4 cups water– 4 Granny Smith apples - peeled, cored and sliced– 2 tablespoons butter– 1 cup brown sugar– 1 teaspoon ground cinnamon– 1 tablespoon cornstarch– 1 tablespoon water– 1 (17.25 ounce) package frozen puff pastry sheets, thawed– 1 cup confectioners' sugar– 1 tablespoon milk– 1 teaspoon vanilla extract
Ingredient
Direction
1
In a big dish, mix 4 cups water and a lemon. To prevent the apples from browning, submerge the sliced fruit in water.
2
Melt butter in a large skillet on medium. Remove apples from water and add to heated skillet. Stir and cook for 2 minutes.
3
While stirring, continue to cook for two more minutes after adding the cinnamon and brown sugar.
4
Mix cornflour and 1 tbsp water. Pour into skillet and stir. Finish cooking for a minute to thicken sauce. Remove from heat and cool.
5
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
6
Unfold the puff pastry sheets, then press any splits back together. Cut every sheet into a square shape.
7
Cut each huge square into 4 smaller ones. Put apples in each square's centre. Fold corners to form a triangle and seal edges.
8
Put the turnovers on a baking sheet, being sure to leave approximately an inch of space between each one.
9
Bake turnovers for 25 minutes in preheated oven until puffy and gently browned. Cool thoroughly before glazing.
10
In a separate bowl, mix confectioners' sugar, milk, and vanilla to make the glaze. If needed, add sugar or milk to thicken.