Ingredients
Units
Scale
- 1 (17.3 oz) pkg frozen puffed pastry, thawed according to pkg directions
- 4 medium apples – peeled, cored, and thinly sliced (I used gala)
- 2 tsp lemon juice
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 2 dashes of nutmeg
- 3 Tbsp butter, divided
- 1/4 cup packed brown sugar
- 1 Tbsp milk
- 1/3 cup powdered sugar
Instructions
- In a skillet, cook the apple slices with the lemon juice until they start to soften.
- Add the sugar, cinnamon, and nutmeg and cook for 8 minutes.
- Remove from heat and mix in 1 Tbsp butter until melted. Allow mixture to cool.
- Once mixture is cooled preheat oven to 375 degrees.
- Open puff pastry and cut each sheet into 4 squares.
- Place a spoonful of the cooled apple mixture on half of each square.
- Fold over each half of the square sealing edges, creating a rectangle. Cut 3 slits on the top of each pastry.
- Place pastries on a baking sheet lined with parchment paper. Cook at 375 for 25 minutes. Remove from oven and allow to cool slightly while you prepare the icing.
- In a small sauce pan, melt the remaining 2 Tbsp butter.
- Add the brown sugar and milk to the melted butter. Cook over medium low heat for 1 minute.
- Remove from heat and whisk in the vanilla and powdered sugar until icing is smooth. Drizzle over cooked turnovers. Makes 8.
Notes
To warm leftovers, place a turnover on a plate and microwave for 10 seconds.
