What you need:
1 Tbsp butter
2 cups cored, peeled, and sliced apples
1/4 cup brown sugar
1 Tbsp lemon juice
1/2 tsp cinnamon
1pinch salt
1 tsp cornstarch
2 sheets frozen puff pastry
1 large egg
1 tsp water
For the Glaze:
3/4 cup powdered sugar
1 Tbsp water
Lets make it:
For the Turnovers
1- preheat the oven to 400F or 204C. Line two baking sheets with parchment paper.
2- In a large skillet over medium heat, melt the b utter. Add the apples, and cook for a few minutes while stirring frequently. Add the brown sugar, lemon juice, cinnamon and salt and stir to coat apple pieces. Cook for about 5 minutes or until the apple are softened and become syrupy. Reduce the heat to low.
3- Sprinkle in the cornstarch and stir until the juice boils and thickens, about 1 minutes. Transfer to bowl. Let cool for 15 minutes then refrigerate until chilled, about 30 minutes.
4- When the apples are chilled, roll each thawed puff pastry sheet out on a lightly floured surface into 4 equal squares.
5- In a small bowl, beat the egg and water together, then brush the edges of each square with the egg wash.
6- Place a few tablespoon of filling in each square. Fold one point of puff pastry over the filling toto the opposite point, creating a triangle. Crimp and seal in the filling by pressing the lines of a fork along both straight edges. Brush the top with more egg wash and cut a few small slits in the top. Sprinkle with sugar, if desired.
7- Bake for 18-20 minutes or until the pastry is golden and puffed. Let cool for at least 15 minutes.
For the Glaze
In the small mixing bowl, combine the powdered sugar and water and whisk until smooth. You can add a bit more water if the consistency needs to be thinned out. Drizzle over the warm turnovers and enjoy.
Notes:
While you can keep these apple turnovers at room temperature for a couple od days, i recommend storing them in the fridge so they last longer. In the refrigerator in a airtight container, they will last for up to 5 days.
You can freeze turnover before or after baking them. If you want to freeze them before baking , flash freeze them on a lined baking sheet until solid before transferring them to a freezer-safe bag for up to 3 month. There's no need to thaw them to bake. Add a couple of minutes to the baking time as they are frozen. If freezing them after baking, simply allow them to cool to room temperature before freezing in a freezer- safe bag. You lose a bit of crispiness when freezing and reheating baked apple turnovers, so i recommend freezing them before baking for the best texture.
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