Ingredients
5 granny smith apples
juice of ½ lemon
½ cup yellow raisins
½ stick butter
2 t cinnamon
¼ cup brown sugar
½ t nutmeg
1 Package frozen puff pastry
¼ cup powdered sugar
1 t milk
1/4 t vanilla flavor
Directions
Chop the apples into small pieces and toss with juice of ½ lemon. Heat a large skillet and melt butter. Then add in the apples and season with cinnamon and nutmeg and add in the brown sugar and raisins. Stir and let cook until the apples begin to soften. The mixture should thicken, but if it is watery at all, add some corn starch or flour to thicken the sauce. Set aside to cool completely.
While the apples are cooling, remove puff pastry from package to thaw and follow defrosting directions on package. Preheat the oven to 400 degrees. When the pastry is defrosted, lay each sheet out and cut each into 4 squares. Line 2 cookie sheets with parchment paper or silpats. Fill each square of pastry as much as possible with the apple mixture, fold over diagonally and seal edges with a fork. Place on the cookie sheet and bake for 20-25 minutes or until they get puffed and browned. Mix the powdered sugar, milk, and vanilla into a glaze. If it’s too thick, add more milk, and if it’s too thin, add more sugar. Drizzle cooked turnovers with glaze and serve right away. Enoy!
5 granny smith apples
juice of ½ lemon
½ cup yellow raisins
½ stick butter
2 t cinnamon
¼ cup brown sugar
½ t nutmeg
1 Package frozen puff pastry
¼ cup powdered sugar
1 t milk
1/4 t vanilla flavor
Directions
Chop the apples into small pieces and toss with juice of ½ lemon. Heat a large skillet and melt butter. Then add in the apples and season with cinnamon and nutmeg and add in the brown sugar and raisins. Stir and let cook until the apples begin to soften. The mixture should thicken, but if it is watery at all, add some corn starch or flour to thicken the sauce. Set aside to cool completely.
While the apples are cooling, remove puff pastry from package to thaw and follow defrosting directions on package. Preheat the oven to 400 degrees. When the pastry is defrosted, lay each sheet out and cut each into 4 squares. Line 2 cookie sheets with parchment paper or silpats. Fill each square of pastry as much as possible with the apple mixture, fold over diagonally and seal edges with a fork. Place on the cookie sheet and bake for 20-25 minutes or until they get puffed and browned. Mix the powdered sugar, milk, and vanilla into a glaze. If it’s too thick, add more milk, and if it’s too thin, add more sugar. Drizzle cooked turnovers with glaze and serve right away. Enoy!