Rustic Apple Turnovers
- 2 medium baking apples (again, I used my favorite~ Honeycrisp)
- Juice of 1/2 Lemon
- 1/2 cup Brown Sugar (light or dark~ I used dark)
- 1 TBsp AP Flour
- 1/2 tsp Vanilla
- 1/2 tsp Cinnamon
- Pinch of Nutmeg
- Pinch of Salt
- 1 Package of Puff Pastry Sheets
- 1 Egg
- 1 TBSp Sugar
Filling: Peel, core & slice then chop the apples. In a medium bowl, toss the apples, lemon juice, brown sugar, flour, vanilla, cinnamon, nutmeg & salt together very well.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper, set aside.
Sprinkle some flour on a pastry board or clean countertop. Place one sheet of puff pastry into the refrigerator while working with the other. The trick is to keep the pastry chilled. Carefully roll out the first sheet of puff pastry. Using a ravioli or pizza cutter, create four squares. Spoon about 1/4 cup of the filling into each square.
In a small bowl, beat the egg with a fork. Using a pastry brush, brush the egg along 2 sides of a square. Take the other two sides of the square & "glue" them to the egg-washed sides to form a triangle. Crimp the sides shut by pressing the fork down along the two edges to seal. Place the triangle on the baking sheet. Poke a hole in the triangle with the fork (to release air while cooking). Brush the top of the triangle with egg, then sprinkle with a little sugar. Repeat with the other three remaining squares of pastry. Repeat all again with second sheet of puff pastry from the refrigerator.
Bake for 20-25 minutes or until the pastries are golden brown.