Preparation time: 20 minutes, Cooking time: 20-35 minutes, Yield: 12 turnovers
- 1 box frozen puff pastry dough, thawed
- 3 tart apples, such as Granny Smith, cored and small diced
- 1/4 cup sugar
- 2 tablespoons unsalted butter
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 1 egg, lightly beaten plus 1 tablespoon water
Preheat oven to 450°F on Pure Convection™ or Convection Bake™. In a medium-sized sauté pan, melt butter. Add apples, sugar, cinnamon, and salt. Sauté mixture until apples are soft and caramel sauce forms. Allow this mixture to cool.
Meanwhile, roll one puff pastry sheet to 1/8-inch thickness. Cut into 4-inch squares. Repeat with other puff pastry sheets. Add about 2 tablespoons of apples to the center of each square. Fold over puff pastry to form a triangle. Crimp edges with a fork to seal. In a small bowl, combine egg with 1 tablespoon water. Brush turnover with this egg wash. Place on a rimmed cookie sheet lined with parchment paper sprayed with nonstick cooking spray. Place in oven, then lower temperature to 400°F by pressing the Mode button and using the down arrow. Bake until puffed and golden brown.