Puff Pastry: Apple Turnovers
by Lishka DeVoss

Do not thaw your pastry for longer than overnight.

YIELD 6 turnovers

INGREDIENTS

INDIVIDUALLY (ready to use):
1 sheet frozen puff pastry, thawed overnight in refrigerator
fresh lemon juice
flour for rolling out pastry

BOWL ONE:
1 tbsp sugar (less if using coarse sugar)
1/4 teaspoon ground cinnamon

BOWL TWO:
1 Granny Smith apple, peeled, grated and drained
1.5 tbsp sugar
dash of salt
1/2 tbsp fresh lemon juice

PREPARATION

1. Heat oven to 400°F (or whatever the package says).

2. On a floured work surface, roll out puff pastry to a rectangle roughly 9 by 12 inches. Cut into 6 squares. Place 1 tbsp of BOWL TWO in center of each. Lightly brush edges with lemon juice; fold into triangles, and seal edges by crimping with a fork.

3. If you have time, place turnovers in freezer for 15 minutes. (Or, you can just freeze them for up to a month. Or, you can skip this step.)

4. Line a baking sheet with parchment paper. Arrange turnovers; brush tops with lemon juice and sprinkle them with BOWL ONE . (You can use water if you run out of lemon juice.)

5. Bake 20 to 25 minutes, until well browned. Cool slightly before serving.

Updated 2020-01-18

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