APPLE TURNOVERS WITH CINNAMON GLAZE
4 apples, peeled and chopped into ½” dice (3 cups)
½ cup brown sugar, packed
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
1 tablespoon corn starch
1 tablespoon lemon juice
1 tablespoon honey
¼ cup water
1 tablespoon butter
1 sheet frozen puff pastry, thawed (Pepperidge Farm)
1 cup powdered sugar
1 ½ teaspoon cinnamon
1 teaspoon vanilla
2 tablespoon milk
Combine the apples, brown sugar, cinnamon, nutmeg, salt, corn starch, lemon juice, honey and water in a large saucepan. Cook over medium heat stirring frequently (more as it thickens) until apples are fork tender and a rich glossy sauce has formed. Stir in the butter until melted. Remove from heat and cool completely.
Roll out the puff pastry dough on a lightly floured countertop to a 12” x 12” square. Cut into 4 squares.
Divide the apple filling into 4 equal parts and place a mound in the center of each square.
Beat the egg yolk with 1 teaspoon of water and brush the egg wash lightly on the edges of each square. Fold the dough, corner to corner, over the filling to create a triangle and crimp the edges with a fork to seal.
Place the turnovers on a baking sheet lined with parchment paper and brush the tops with the remaining egg wash. Make three small slits in the top of each turnover using a knife to allow steam to escape.
Bake for 15-20 minutes until puffed and golden. Let cool for 15-20 minutes.
Combine all of the glaze ingredients in a small bowl and whisk until smooth.
Drizzle the glaze over the tops of the turnovers with a spoon. Devour!