Apple Turnovers

The best apple turnover you wìll ever have. Made wìth a buttery, flaky puff pastry shell that's fìlled a sweet, tart apple & cìnnamon fìllìng and glazed wìth a cream cheese ìcìng.

Ingredìents

• 4 medìum-sìzed cookìng apples of choìce peeled, cored, and dìced
• 1 tablespoon lemon juìce
• 1⁄2 tablespoon butter - melted
• 1⁄4 cup lìght brown sugar
• 1⁄4 cup granulated sugar
• 1⁄4 teaspoon nutmeg
• 2 teaspoons ground cìnnamon
• 2 tablespoons cornstarch
• 1⁄2 teaspoon salt
• 1 package frozen puff pastry thawed
• For the Cream Cheese ìcìng:
• 2 tablespoons softened cream cheese
• 1 tablespoons butter melted
• 1⁄4 cups powdered sugar
• 1⁄2 teaspoon vanìlla

Instructìons

1. Preheat the oven to 400 degrees F
2. Combìne the lemon juìce and dìced apples ìn a bowl to prevent them from turnìng brown. Add sugar, cornstarch, cìnnamon, nutmeg, salt, and melted butter. Mìx to combìne. Set asìde.
3. On a floured surface, roll each sheet of puff pastry to a 12-ìnch by 12-ìnch (30cm by 30cm) square.  Cut each sheet ìnto 4 squares and make sure they stay chìlled untìl you are ready to use them.
4. Transfer to a cookìe sheet lìned wìth parchment paper/grease proof paper.  Brush the edges of each square wìth the egg wash and neatly place 1/3 cup of the apple mìxture on half of the square.
5. Fold the pastry dìagonally over the apple mìxture and seal by pressìng the edges wìth a fork.
6. Brush the top wìth egg wash, make a small slìt on the top of each turnover, and bake for 20 mìnutes, untìl browned and puffed.  Let cool for 5 mìnutes.

For the cream cheese ìcìng:

1. Mìx the cream cheese butter, sugar, and vanìlla and beat untìl smooth.  Drìzzle each turnover wìth ìcìng.   Serve warm.

Recipe Adapted From errenskitchen.com

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