- puff pastry sheets
- 2-3 crisp apples - peeled, cored and cut into small chunks (keep them all the same size)
- 2 tbsp. butter
- 1 tsp. corn starch
- 2 tsp. cinnamon
- 2 tbsp. white sugar
- 1/4 cup apple cider or apple juice
- 1 egg beaten (for sealing the edges of the squares and to brush on top)
- In a bowl combine the diced apples with the cinnamon sugar and white sugar and cornstarch.
- In a saute pan over medium heat, melt the butter. Add the apple mixture to the pan along with 1/4 cup apple juice or apple cider and cook just until a sharp knife inserts easily into the apples.
- Remove from the heat and allow to cool.
You will need to use a sharp knife or pizza wheel to cut 4 x 4 inch squares. Using the sheet exactly as it is will yield four 4" x 4" squares with a tail end piece that is 2" x 4". Take the 2" x 4" sections from both sheets and combine them to create two more 4" x 4" segments. You will need to use a touch of water and your fingers to press the seam down. This will yield 10 squares from 2 sheets of puff pastry dough.
Filling and baking:
When the filling is cooled, use a slotted spoon and place some of the mixture on the square, brush the edges with the egg wash and fold over in a triangle pressing to seal the edges.
After all of the triangles are complete, brush the tops with the egg wash and sprinkle the tops with some more cinnamon sugar mixture.
Baked them for 20-25 minutes in a preheated 400 degree oven until the tops are a deep golden brown.
Serve the turnovers warm with a scoop of vanilla ice cream for an added treat or perhaps a dollop of whipped cream. How good does that sound? This is perfect fall dessert you can serve to family and friends.