- 2 large (or 3 medium) Granny Smith apples, peeled, cored and coarsely chopped
- 1/2 tablespoon lemon juice
- 3 tablespoons Domino® Granulated Sugar
- 1/2 tablespoon all-purpose flour
- 1/2 teaspoon cinnamon
- 1 box (2 sheets) puff pastry
- 3 tablespoons butter, melted
Preheat oven to 425°F. Line 2 cookie sheets with parchment paper and spray lightly with cooking spray; set aside.
In a large mixing bowl, combine chopped apples and lemon juice. Add sugar, flour and cinnamon, blending well; set aside.
Unfold the puff pastry and flatten lightly with your hands. Using a knife, divide each sheet of dough into 4 squares. To find the center of your turnover, take one square and gently fold in half to form a triangle. Unfold and fill the center of the triangle with 2 tablespoons apple mixture, pinching edges closed with your fingers, or the tines of a fork. Be sure edges are clean so turnovers can be tightly sealed.
Place turnover on cookie sheet and repeat until all eight turnovers are ready. Using the tines of a fork, prick each turnover once. Brush lightly with melted butter.
Place in the oven for 20 to 25 minutes or until light golden brown. Serve warm.
Store at room temperature wrapped in plastic wrap or place in an airtight container.
For best results, rotate cookie sheets after 15 minutes of baking, switching the bottom to the top and the top to the bottom.
Replace melted butter with a lightly beaten egg and brush the tops before baking to add shine.
For that sweet finishing touch, drizzle with Simple Glaze.