 |
| Classic Apple Turnovers |
Ingredients
- 4 medium sized cooking apples of choice - peeled, cored and diced
- 1 tablespoon lemon juice
- 1 tablespoon butter - melted
- ½ cup/110g light brown sugar
- ½ cup/110g granulated sugar
- ¼ teaspoon nutmeg
- 2 teaspoons ground cinnamon
- 2 tablespoons cornstarch/cornflour
- A pinch of salt
- 1 (17.25 ounce/490g) package frozen puff
- pastry sheets, thawed
- For the Cream Cheese icing:
- 6 tablespoons softened cream cheese
- 3 tablespoons softened butter
- 1 ½ cups/192g powdered/icing sugar
- 1-4 tablespoons warm milk
Instructions
- Preheat the oven to 400 degrees F
- On a floured surface, roll each sheet of puff pastry to a 12-inch by 12-inch (30cm by 30cm) square. Cut each sheet into 4 squares and make sure they stay chilled until you are ready to use them.
- Combine the lemon juice and diced apples in a bowl to prevent them from turning brown. Add sugar, cornstarch, cinnamon, nutmeg, salt and melted butter. Mix to combine.
- Brush the edges of each square with the egg wash and neatly place ⅓ cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork.
- Transfer to a cookie sheet lined with parchment paper/grease proof paper. Brush the top with egg wash, make a small slit on the top of each turnover, and bake for 20 minutes, until browned and puffed.
- Let cool for 10 minutes.
- For the cream cheese icing: mix the cream cheese butter, sugar, and vanilla. Add warm milk 1 tablespoon at a time until the glaze reaches desired consistency.
- Drizzle each turnover with icing.
- Serve warm.
