Ingredients:

  • 2 lbs Granny Smith apples, peeled and finely diced
  • 1/2 cup light brown sugar, packed
  • 2 tbsp unsalted butter
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 package (17.3 oz) frozen puff pastry, thawed
  • 1 large egg
  • 1 tsp water
  • 1/2 cup powdered sugar
  • 1 tbsp whole milk
  • 1/2 tsp vanilla extract

Instructions:

  1. Melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and lemon juice.
  2. Cook for 8–10 minutes, stirring occasionally, until apples are tender and the liquid has reduced.
  3. Stir in the cornstarch slurry (cornstarch mixed with water). Simmer for another 2 minutes until the mixture is thick and glossy.
  4. Remove filling from heat and let it cool completely to prevent soggy crusts.
  5. Roll out the puff pastry sheets slightly on a floured surface and cut each sheet into 4 equal squares.
  6. Place approximately 2 tbsp of cooled apple filling in the center of each square, leaving a 1/2 inch border.
  7. Brush the edges with egg wash (beaten egg and water), fold the pastry diagonally into a triangle, and press the edges firmly together with a fork.
  8. Place turnovers on a parchment-lined baking sheet and brush the tops generously with egg wash.
  9. Bake at 400°F (200°C) for 18–22 minutes until the pastry is puffed and deep golden-brown.
  10. Whisk together powdered sugar, milk, and vanilla extract; drizzle the glaze over the turnovers while they are still warm.