4cups½ inch cubed apples (About 4 large) *See Cook's Note
½cuplight brown sugar
2Tbspcornstarch mixed with 2-3 Tbsp cold water
1 ½tspapple pie spice or ground cinnamon
1tsppure vanilla extract
117.3 ozpackage puff pastry, thawed per package instructions 2 sheets
All Purpose flour for rolling
1largebeaten egg plus 1 Tbsp cold water for egg wash
4Tbspheavy creamplus additional as needed
In a heavy bottomed saucepan cook together cubed apple, brown sugar, butter, dissolved cornstarch and water, apple pie spice and salt. Bring to a simmer over medium-high stirring constantly then lower the heat and cook for 5 minutes just until the apples have softened. Remove from the heat and add 1 tsp vanilla. Mix well, then chill.
To assemble: Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Thaw the puff pastry sheets per the package instructions.
Lightly dust a non-stick surface with flour. Roll each pastry sheet approximately 12-inch square. Cut each sheet into 9 equal squares. Brush with egg wash.
Place 2 Tbsp of caramel apple filing into the center of each square. Fold the dough over the apple filling from corner to corner forming a triangle. Crimp the edges using a fork. Place 2-inch apart on the parchment lined baking sheet.
Using a sharp knife cut 3 slits in the top of each pastry. Brush on all sides with egg wash.
Bake for 16-18 minutes until golden and puffed. Remove from the pan to a cooling rack.
To make the glaze: In a small bowl, whisk together the powdered sugar and cream until sugar has dissolved. Add additional cream 1 Tbsp at a time until drizzling consistency. Drizzle over turnovers.
Store in an airtight container chilled or at room temperature.
1) This recipe was developed using Pink Lady apples. Any apple may be used but each variety will cook slightly differently. Adjust the thickness of the sauce using more or less cornstarch, as needed. 2) This recipe may be halved, if desired.