Puff Pastry Apple Turnovers Recipe

• 1 pound Granny Smith apples (about 3 or 4), peeled, cored, and cut into 1/2-inch cubes
• 5 1/2 tablespoons granulated sugar, divided
• 3/4 teaspoon cinnamon, divided
• Water
• 3/4 teaspoon freshly squeezed juice from 1 lemon
• Pinch kosher salt
• 1 (14-ounce) piece
• 1 large egg, beaten

1. Adjust oven rack to middle position and preheat to 400u0b0F. Line baking sheet with parchment paper.
2. In a large saucepan, combine apples, 1 1/2 tablespoons sugar, 1/4 teaspoon cinnamon, and 6 tablespoons water and cook over medium heat, stirring occasionally, until apples have softened but still hold their shape, 8 to 10 minutes; add more water, 1 tablespoon at a time, if apples becomes too dry. Stir in lemon juice and salt. Set aside to cool completely.
3. Meanwhile, stir together remaining 4 tablespoons sugar and 1/2 teaspoon cinnamon in small bowl; set aside.
4. Roll puff pastry into a 5 1/2- by 21-inch rectangle that is about 1/4-inch thick. Trim edges and cut into four rectangles. Place puff pastry squares on prepared baking sheet.
5. Lightly brush edges of pastry with egg wash. Place apple filling in center of squares. Fold over puff pastry to create a triangle and gently press edges together. Using a fork, press edges to seal (see note). Brush with eggwash and sprinkle tops with cinnamon sugar.
6. Prick tops of turnovers a few times with fork. Bake until pastry is crisp and golden, about 20 minutes. Let stand for 5 minutes, then transfer to wire rack to cool. Serve warm or at room temperature.

apples, sugar, cinnamon, water, freshly squeezed juice from, kosher salt, egg

Taken from www.seriouseats.com/recipes/2014/06/puff-pastry-apple-turnovers-recipe.html (may not work)