INSTRUCTIONS
Preheat oven to 400°F and line 2 baking sheets with parchment paper. Set aside.
MAKE FILLING
In a saucepan, add butter and heat over MED heat. Add apples, brown sugar, cornstarch, cinnamon, nutmeg, salt and vanilla extract and stir to combine. Bring to a low boil, then reduce heat to LOW and simmer until
thickened, about 3-5 minutes. Set aside to cool COMPLETELY.
ROLL OUT DOUGH
Lightly flour a work surface and add thawed puff pastry sheet. Sprinkle with a bit more flour and roll out to a roughly 11-12 inch square. Use a pizza cutter, pastry wheel, sharp knife or bench scraper to cut dough into 8 equally sized rectangles. Once filling has completely cooled, spoon apple filling in the center of each rectangle, making sure to leave a 1/2 inch border on all sides. Whisk together egg and water and brush mixture around the border of each rectangle. Roll out second pastry sheet to the same size as the first one (11-12 inch square), then slice into the same 8 equally sized rectangles. Top each apple covered dough rectangle with another dough rectangle and press together. Use the tines of a fork to crimp the edges.
ADD FILLING, EGG WASH, AND COVER
BAKE
Transfer turnovers to prepared baking sheets, leaving some room in between each one. Brush with egg wash. Bake for 20-25 minutes, until golden brown and puffed.
COOL AND TOP
Transfer turnovers to a wire rack to cool, the filling will be piping hot. Dust with powdered sugar, or top as desired.
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