Apple Turnovers

Ingredients

For the Turnovers:

• 4 large Golden Delicious apples, about 2 pounds
• 3 tablespoons unsalted butter
• 1/4 cup lightly packed dark brown sugar
• 3 tablespoons granulated sugar
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1 package (2 sheets) frozen puff pastry, thawed in fridge the night before

For the Egg Wash:

• 1 large egg
• 1 large egg yolk
• 2 teaspoons milk
• 1 pinch fine salt
• 3 tablespoons granulated sugar, for dusting

For the Glaze:

• 3/4 cup confectioners’ sugar
• 1 tablespoon milk
• Steps to Make It
• Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.
• Prepare the Turnovers
• Gather the ingredients.
• Position a rack in the center of the oven and heat to 400 F. Line two large rimmed baking sheets with parchment paper and set aside.
• Peel and core the apples, then cut the flesh into 1/2-inch cubes.
• Melt the butter in a large skillet over medium heat. Once it starts to bubble, add the diced apples and cook until they start to soften, about 5 minutes.
• Add the brown sugar, granulated sugar, lemon juice, cinnamon, and salt and stir to coat. Reduce the heat to medium-low and continue to cook until most of the juices have reduced and the apples are caramelized, another 5 minutes.
• Remove the skillet from the heat, transfer the apples to a bowl and let cool to room temperature. Once cool, transfer to the fridge to chill, about 15 minutes.
• While the apples chill, use a rolling pin to roll out one sheet of puff pastry into a 12 x 12-inch square, about 1/8 inch thick.
• Cut the puff pastry into 4 equal-sized squares (6 x 6 inches each). Place on one of the prepared baking sheets and refrigerate. Repeat with the other sheet of puff pastry.
  
• Make the Egg Wash
• Gather the ingredients.
• Make the egg wash by whisking together the whole egg, yolk, milk, and salt. Set aside.
• Assemble and Bake the Turnovers
• Remove the first tray of puff pastry squares and the apple filling from the fridge.
• Rotate each square 90 degrees so it now looks like a diamond. Brush some egg wash on the lower two edges of each diamond with a pastry brush.
• Place 2 to 3 tablespoons of filling into each turnover.
• Fold the top of the pastry over the filling and push down to seal.
• Crimp the edges with a fork to finish. Repeat with the remaining puff pastry squares and filling.
• Brush the tops of all the turnovers with the egg wash, then brush them with egg wash a second time.
• Pierce a few holes in the tops with a fork or paring knife to allow the steam to escape.
• Sprinkle each turnover with granulated sugar and bake until they are deep golden brown, about 20 minutes. While this batch is baking, prepare the second batch. Keep the second batch refrigerated until ready to bake.
• Make the Glaze
• Gather the ingredients.
• Whisk together the confectioner’s sugar and milk until thick and smooth.
• Allow the turnovers to cool until barely warm and drizzle the glaze back and forth across each pastry with a spoon. Serve immediately.
• Tips
• The absolute best way to defrost store-bought puff pastry is to thaw it in the fridge overnight, but if you don’t have time, you can leave it on the counter to defrost for about 30 minutes. Just make sure you check it frequently so it doesn’t get too warm.
• Brushing the turnovers twice with egg wash gives the finished pastries an appealingly deep golden color and shine.
• After they are baked, apple turnovers are best eaten the day of. Puff pastry doesn’t keep very well as it will deflate and turn soggy, so only bake as many as you intend to eat and serve.