Yield: 6 Turnovers

Adapted from Entertaining With Beth

For Filling:

• 2TBS sugar
• ¼tsp cinnamon
• 1cup diced apples, skin on (to preserve the pectin)
• 3TBS raisins (optional)
  
• 1egg beaten
• 1package of store-bought puff pastry sheets

For Glaze:

• 1TBS powdered sugar
• 1-2tsp heavy cream

Preheat oven to 400°F

Filling: In a small bowl combine the sugar with the cinnamon and set aside.

In a medium-sized bowl add the apples if using, the cinnamon sugar and the raisins. Toss well to combine and set aside.

Beat 1 egg until combined.

Assemble: Roll out puff pastry onto a floured surface. Cut into 3” by 2” rectangles. Using a pastry brush, brush the egg wash around the perimeter of each rectangle.

Fill one half with a scoop (about 1½ TBS) of the apple mixture. Top with 2nd half of pastry and seal shut using the tines of a fork, pressing down into the pastry all the way around.

Brush pastry tops with egg wash, and then make 4-5 slits across the apple mound for ventilation. Transfer with a floured spatula to a parchment lined cookie sheet.

These can all be made in advance, wrapped tightly with foil and popped in the fridge or freezer until ready to be baked.

Bake: Bake for 30-35 mins, depending on it they were frozen or not, if frozen they will most likely take the full 35 mins. If not frozen bake for 25-30 mins. If not freezing before baking, do take the time to firm up the dough by popping your tray in the fridge for 20 mins, freezer for 10 mins, otherwise the pastry can melt too quickly in the oven and lose its shape.

Remove from oven and allow to cool slightly.

Glaze: Meanwhile in a small bowl and the powdered sugar and heavy cream and whisk with a fork until smooth. Start with 1 tsp, if too thick add the 2nd tsp.

Drizzle the glaze on the pastries with a fork in a zig-zag motion. Serve