Ingredients
Scale
- 1 box (17.3 oz) frozen puff pastry, thawed
- 2 large Granny Smith apples, peeled and finely diced
- 2 tablespoons unsalted butter
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 large egg (for egg wash)
- 1 tablespoon coarse sanding sugar (optional, for topping)
Instructions
- Place a medium skillet over medium heat and melt the butter. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook for about 5 to 7 minutes, stirring occasionally, until the apples soften but still hold their shape. Stir in the vanilla extract and the cornstarch slurry. Continue cooking for one more minute until the liquid thickens into a glossy sauce. Remove the skillet from the heat and let the filling cool completely before using.
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. On a lightly floured surface, gently roll out the thawed puff pastry sheets. Cut each sheet into four equal squares, giving you eight squares total. Place about 1.5 to 2 tablespoons of the cooled apple filling in the center of each square. Be careful not to overfill, as this will make sealing difficult.
- Beat the egg with a teaspoon of water to create an egg wash. Lightly brush the edges of the pastry squares with the egg wash. Fold one corner over the filling to the opposite corner, forming a triangle. Use a fork to crimp the edges tightly, ensuring the filling is locked inside. Place the turnovers on the prepared baking sheets. Brush the tops with more egg wash and sprinkle with coarse sugar. Cut two small slits in the top of each turnover to vent steam. Bake for 18 to 22 minutes until puffed and deeply golden brown. Transfer to a wire rack to cool slightly before serving.
- Cook Time: 35 minutes