Ingredients:

  • 2 cups (300g) peeled and diced Granny Smith apples
  • 2 tbsp (30g) unsalted butter
  • 1/4 cup (50g) light brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (16g) cornstarch mixed with 1 tbsp (15ml) water
  • 1 sheet (approx. 17 oz / 480g) frozen puff pastry, thawed
  • 1 large egg
  • 1 tbsp (15ml) water
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) heavy cream or milk
  • 1/4 tsp (1ml) vanilla extract

Instructions:

  1. Melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg.
  2. Sauté for 5-7 minutes until apples are tender and the liquid becomes syrupy.
  3. Stir in lemon juice and vanilla.
  4. Mix the cornstarch slurry in and stir for 1 minute until the filling is thick and glossy; remove from heat and let cool completely.
  5. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  6. Unfold the puff pastry sheet and cut it into 8 equal squares.
  7. Place 1.5 to 2 tablespoons of cooled filling in the center of each square, leaving a 1/2-inch border.
  8. Brush the edges of the square with the beaten egg wash (egg and water).
  9. Fold the pastry diagonally to create a triangle, press edges firmly, and use a fork to crimp the sides tightly.
  10. Bake for 20 minutes or until the pastry is golden brown and shattering.
  11. Whisk together powdered sugar, heavy cream, and vanilla extract to create a glaze, then drizzle over cooled turnovers.