AuthorMaria
Toss first 6 ingredients (apples through salt) in bowl to blend. Cover and chill.
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Roll out puff pastry sheets on lightly floured surface and flatten with rolling pin. Cut each sheet into about 8 squares. Transfer to baking sheet. Spoon filling onto half of each pastry square. Brush edges of pastry lightly with some of the egg glaze. Fold pastry over filling and press on edges to seal. Press tines of a fork along pastry edge to create a tight seal. Using the tip of a small sharp knife, cut two ½-inch slits in top of each crust. Brush tops with egg glaze and sprinkle with sugar.
Bake turnovers until crusts are puffed and golden and juices are bubbling through slits in crust, about 20-25 minutes. Carefully run spatula under turnovers to loosen and transfer to racks to cool slightly. Serve warm. Enjoy!
(original recipe from epicurious.com)
Ingredients
Directions
Toss first 6 ingredients (apples through salt) in bowl to blend. Cover and chill.
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Roll out puff pastry sheets on lightly floured surface and flatten with rolling pin. Cut each sheet into about 8 squares. Transfer to baking sheet. Spoon filling onto half of each pastry square. Brush edges of pastry lightly with some of the egg glaze. Fold pastry over filling and press on edges to seal. Press tines of a fork along pastry edge to create a tight seal. Using the tip of a small sharp knife, cut two ½-inch slits in top of each crust. Brush tops with egg glaze and sprinkle with sugar.
Bake turnovers until crusts are puffed and golden and juices are bubbling through slits in crust, about 20-25 minutes. Carefully run spatula under turnovers to loosen and transfer to racks to cool slightly. Serve warm. Enjoy!
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