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1 pkg of Puff Pastries (2 sheets defrosted)
1 egg white
1 tsp. water

4 large apples (about 2 lbs.)
3/4 cup sugar
3/4 cup brown sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
3 tsp. lemon juice
1/4 tsp. salt

½ cup powered sugar

Preheat oven to 400 degrees.  Core apples.  Grate apples into mixing bowl.  Add lemon juice.  Stir in sugar, brown sugar, cinnamon, nutmeg and salt.

On a floured surface, lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares.

Using a fork, stir egg white and water rapidly in a cup. Brush pastry edges with egg white mixture. Place about two heaping tablespoons of apple mixture on half of each pastry square. Distribute leftover apple mix evenly to all squares. Fold the pastry diagonally over the apple mixture and seal the edges with a fork. Transfer to a baking sheet pan lined with parchment paper or aluminum foil. Brush the turnover tops with egg wash, make 2 small slits using the tip of a butter knife.  Bake for 20 minutes until browned and puffed. Sprinkle with powdered sugar. Serve warm or at room temperature.

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