Ingredients
2small apples,peeled, finely diced, any variety
1tspcornstarch
¼cuppecans,chopped, optional
2tsppure vanilla extract
1tspcinnamon,ground
½cupgranulated sugar
2sheets puff pastry,(1 package), frozen, thawed
1large egg,beaten
½cupsalted caramel,for drizzling
Preparation
In a medium saucepan over medium heat, cook the apples, cornstarch, pecans, vanilla, cinnamon, and sugar.
Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes.
Remove from the heat and allow to cool off for 20 minutes.
Adjust the oven rack to the lower third position and preheat the oven to 400 degrees.
Line 2 large baking sheets with parchment paper or silicone baking mats.
Unroll the puff pastry sheets onto a lightly floured surface. Cut each into 4 squares.
Spoon 2 to 3 tablespoons of the apple mixture onto the center of each square.
Fold each over into a triangle shape and crimp the edges with a fork to seal. Some apple juices may leak out.
Lightly brush the top of each turnover with the beaten egg. Cut 2 or 3 small steam vents in the tops.
Bake each batch for 20 minutes until golden brown.
Rotate the pan halfway through the bake time to avoid uneven browning.
Remove from the oven and drizzle each turnover with caramel sauce before serving.
Turnovers taste best on the same day, though it can be stored in the refrigerator in an airtight container for up to 3 days.
