Thaw Puff Pastry- Remove the frozen pastry from the box, but leave it in its packaging. Defrost on a sheet tray until it is cool but pliable, about 40 minutes. Alternatively, defrost overnight in the refrigerator.
Heat Oven- Set the oven rack to the middle position. Heat to 400ºF (204ºC). Line a large baking sheet with parchment paper, and set aside.
Prepare Apples- Peel, core, and cut the apples into about ½" dice. Measure 4 ½ cups for the filling.
Make Apple Filling- In a large bowl, combine diced apples, brown sugar, granulated sugar, flour, lemon juice, cinnamon, nutmeg, and salt.
Pre-cook Apples- In a large skillet, melt the butter over medium heat. Add the apple mixture and saute until crisp-tender and coated with a syrupy sauce, about 5 to 7 minutes. Transfer apples to a bowl, scraping out the sauce. Freeze until cooled down, or refrigerate if not using right away.
Prepare Puff Pastry- Place defrosted puff pastry on a lightly floured surface. If the surface feels sticky, lightly dust it with flour. Use a rolling pin to roll out into a 10×10-inch rectangle or about ⅛" thick. Cut into four equal 5" squares. Repeat the process with the other sheet.
Fill the Pastry- Place about 3 tablespoons of cooled filling in each square. It should be in a triangular mound on one half of the pastry. Leave a ½" edge around the pastry.
Crimp the Pastry- In a small bowl, mix together the egg and 1 tablespoon of water. Brush the egg wash over the edge of each square. Fold the pastry in half from corner to corner, gently pressing around the apples to remove air pockets.Use a fork to crimp and seal the outer ½" edge of the triangle. Use a paring knife to create three small slits, about ½" apart in the center of the turnover. If the shaped puffed pastry gets too warm, refrigerate for 20 minutes before baking.
烤的营业额- Transfer apple turnovers to the lined baking sheet, at least 1" apart. Lightly brush the tops of the turnovers with the egg wash. Sprinkle with sugar. Bake until golden brown and crispy, about 20 to 22 minutes.
Glaze (Optional)- In a medium bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Adjust with more powdered sugar or milk as needed. Drizzle over warm turnovers. It will take a few minutes to harden. Transfer turnovers to a wire rack to cool if not eating right away to prevent the bottoms from becoming soggy.
Notes
Glaze Yield:About 1/4 cup
Storing:Cool completely and store in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.
Reheating:Warm in a 375ºF (191ºC) oven until crisp, about 5 to 10 minutes.
Make ahead:Unbaked turnovers can be stored in an airtight container in the refrigerator for up to 1 day. To freeze, place on a sheet pan lined with parchment paper. Once hardened, individually wrap, store in a resealable plastic bag, and freeze for up to 3 months. Bake from frozen, it will require a few extra minutes.
Sugar Topping Options:For larger sugar granules on top of the turnovers like at bakeries, use coarse sugar like white sparkling sugar, sanding sugar, or turbinado sugar.
肉桂糖超过:For a churro-like topping, combine 1/4 teaspoon of cinnamon and 1 tablespoon of sugar. Sprinkle on top of turnovers after egg washing.
Make it Gluten-Free:Use gluten-free puff pastry. Substitute the flour with cornstarch or omit it. Make a cornstarch slurry mixing 3/4 teaspoon cornstarch with 1 1/2 teaspoons water. Add after apples have softened, and cook until thickened, about 30 to 60 seconds.
