Leftover green apples?? Try these flaky, buttery puff pastry turnovers with a scrumptious apple pie filling.
- 2 puff pastry sheets, thawed
- 1 1/4 lb Granny Smith apples, peeled, cored, and diced
- 1 teaspoon orange zest
- 1/4 cup golden brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon sea salt
- 1 tablespoon corn starch
- Egg wash (1 egg + 1 tablespoon water, beaten together)
- White sugar, for sprinkling
- Preheat oven to 400˚F. Prepare a baking sheet with parchment paper or a silpat.
- In a large bowl, mix together apples, orange zest, brown sugar, cinnamon, nutmeg, ginger, sea salt and corn starch until apples are thoroughly coated. Cover with a towel and let rest for 10 minutes.
- On a lightly floured surface, roll each puff pastry sheet into a 12 by 12 inch square. With a pizza cutter, each sheet into 4 smaller, 6 by 6 inch squares. This leaves you with 8 equal squares.
- Leaving a 1/2 inch border along the edges, fill one half of each square with the apple filling.
- Lightly egg wash the edges. Fold the empty half of each square over the filling side and gently press the edges together. To seal the turnovers, use a fork to crimp the edges together.
- Place each turnover on the prepared baking sheet. Lightly brush the tops of each one with the remaining egg wash.
- Bake for 20-25 minutes until crust is golden and puffed up. Remove to a wire rack and let cool for 5 minutes.
- Sprinkle with white sugar for garnish as desired. Serve immediately!