Apple turnovers

Apple turnovers

A great way to use the rough puff pastry recipe, a delicious apple filling & top with glaze.

Prepared pastries freeze wonderfully and can be baked from frozen.

Ingredients:

1 x recipe rough puff pastry 

1 x recipe apple pie filling

Egg wash (I use soy milk mixed with maple syrup)

Directions:

Preheat oven to 400°F

Line 2 baking sheets with parchment. 

Triangles:

On 1 side of each pastry square, add about 1 1/2 Tablespoons apple mixture, being sure to leave a border for sealing. Brush with water or wash along 2 edges on the side of the pastry where the apple mixture has been placed. Fold from corner to corner over the mixture, creating a triangle shape. 

Press or crimp the edges together with a fork to seal. 

Squares/rectangles:

Cut equal size pieces of dough. Fill the center with 2 tbsp apple filling, lay a piece of puff on top and seal & crimp edges.

Place turnovers on the baking sheets, leaving about 1 inch between them. Brush the tops of the turnovers with wash & sprinkle with sugar if desired. 

Bake 20 minutes, or until the turnovers are puffed and lightly browned. 

Let the turnovers cool slightly while making the glaze.

Glaze:

1 cup powdered sugar

1-2 tbsp milk or maple syrup 

1 tsp vanilla 

In a small bowl, mix together powdered sugar, milk or maple syrup, and vanilla. Adjust the consistency by adding more powdered sugar or milk (you want to be able to drizzle it).

Drizzle the glaze over the turnovers and enjoy!