Ingredients:

  • 2 cups (300g) peeled and diced Granny Smith apples
  • 1/4 cup (50g) brown sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) salt
  • 1 tbsp (15g) unsalted butter
  • 1 sheet (480g) frozen puff pastry, thawed
  • 1 large (50g) egg
  • 1 tbsp (15ml) water
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) milk
  • 1/4 tsp (1ml) vanilla extract

Instructions:

  1. Combine diced apples, brown sugar, lemon juice, cinnamon, salt, and butter in a saucepan over medium heat. Simmer for 5–8 minutes until apples are tender and liquid has thickened into a syrupy glaze. Remove from heat and cool completely.
  2. Roll out the thawed puff pastry on parchment paper and cut into 8 equal squares.
  3. Place 1-2 tablespoons of the cooled apple filling in the center of each square. Brush the edges with the beaten egg and water mixture.
  4. Fold the pastry diagonally to create a triangle and press the edges firmly, crimping the perimeter with a fork to seal.
  5. Brush the tops of the turnovers with the remaining egg wash.
  6. Bake at 400°F (200°C) for 20–25 minutes until the pastry has risen and reached a deep mahogany gold color.
  7. Optional: Whisk powdered sugar, milk, and vanilla extract together to create a glaze and drizzle over the cooled turnovers.