1sheet of frozen puff pastry, thawed*Most packages contain two sheets - this recipe uses one sheet.
2tspunsalted butter
2apples, peeled & diced
2-3tbspbrown sugar, depending on the sweetness of the apples*I used Honey Crisp apples
¼tspgrown cinnamon
2tspfresh lemon juice
Pinch of salt
½tspcornstarch
1egg, well beaten
Turbinado sugar, to taste
Cinnamon Glaze:
½cuppowdered sugar
1-2tspmilk, to taste & desired thickness
½tspvanilla extract
⅛tspground cinnamon
Instructions
Take one puff pastry out of the freezer to thaw, per package instructions. (Mine took about 30 minutes).
Heat the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, lemon juice, and salt and cook, stirring often, for 5 minutes.
Remove from the heat and sprinkle the cornstarch on top and stir until well combined. Pour the apples into a bowl and place them in the refrigerator to cool.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Gently roll out the puff pastry to be slightly larger then cut them into 4 squares.
Brush a thin layer of beaten egg on 2 joining sides of each square.
Divide the apple mixture between all squares then fold each square in half creating a triangle and gently seal the edges with your fingers or a fork. Transfer to the lined baking sheet.
Brush each turnover with the egg wash then sprinkle with turbinado sugar.
Place into the oven and bake for 18-20 minutes, or until golden brown. Remove and allow to cool on a rack for a few minutes. Side Note: Place the rack of turnovers on top of parchment paper prior to glazing for easier cleanup.
Meanwhile, make the glaze by combining the powdered sugar, milk, vanilla, and cinnamon together in a bowl; mix until creamy and smooth.
Drizzle the glaze over the turnovers and serve. Enjoy.