I decided to make apple pie turnovers when my parents were here because my dad is a big sucker for pastries. They came out pretty good, however, upon my excitement for him to eat them, his reply was, “they’re OK”. WHAT!?!?!?! I was astounded. I am a pretty good baker, and he likes just about any pastry. The problem, you see, was that I didn’t put the sugary glaze on them. When my dad eats a pastry, he likes it in all of it’s trans-fatty, sugary goodness. I didn’t leave the glaze off on purpose (which normally I would). I just completely skipped that part of the recipe! I left it in the recipe below, so you don’t make the same mistake 😉
4 cups water
4 apples- whatever kind you want. Peeled, cored and sliced
2 Tbsp. butter
1 c. brown sugar
1 tsp. ground cinnamon
1 Tbsp. cornstarch
1 Tbsp. water
1 package of puff pastry sheets, thawed
1 c. confectioners sugar
1 Tbsp. milk
1 tsp. vanilla extract
- Combine the 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning. (you can add lemon juice if you’d like- I did not)
- Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
- Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
- To make the glaze, mix together the confectioners’ sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnover.