Apple Turnovers

2 T lemon juice

4 cups water

4 Granny Smith apples – peeled, cored and sliced

2 T butter

1 cup brown sugar

1 t ground cinnamon

1 T cornstarch

1 T water

1 (17.25 oz) package frozen puff pastry sheets, thawed

1 cup powdered sugar

1 T milk

1 t vanilla extract

 

  1. Preheat oven to 400 degrees.

  2. Combine the lemon juice and water. Place the sliced apples in the water to keep from browning.

  3. Melt butter in a large skillet over medium heat. Drain water from apples, and place them into hot skillet. Cook and stir for about 2 minutes. Add brown sugar and cinnamon. Cook, stirring, for 2 more minutes. Stir together cornstarch and 1 T water. Pour into skillet and mix well. Cook for another minute or until sauce has thickened. Remove from heat to cool slightly.

  4.  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. 

  5. Spoon apples onto center of each square. Fold over from corner to corner into a triangle shape and press the edges together to seal. Please turnovers on a baking sheet leaving about 1 inch between them

  6. Bake for 25 minutes until turnovers are puffed and lightly browned. Cool completely before glazing.

  7. To make the glaze, mix together the powdered sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary.  Drizzle glaze over the turnovers.