Ingredients:

  • 2 cups (300g) Granny Smith apples, peeled and finely diced
  • 1/4 cup (50g) packed light brown sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (12g) cornstarch
  • 1 tbsp (15g) unsalted butter
  • 1 sheet (approx 400g) frozen puff pastry, thawed
  • 1 large egg
  • 1 tbsp (15ml) water

Instructions:

  1. Melt the butter in a saucepan over medium heat. Add the diced apples, brown sugar, and lemon juice.
  2. Stir occasionally for 5–8 minutes until the apples become translucent and fragrant.
  3. Mix the cornstarch with a teaspoon of water to create a slurry, then stir it into the pan.
  4. Continue to simmer for 2 minutes until the mixture is thick and velvety. Remove from heat and let it cool slightly.
  5. Roll out the thawed puff pastry on a lightly floured surface and cut it into 8 equal squares.
  6. Place approximately 2 tablespoons of filling in the center of each square, leaving a 3/4 inch border around the edges.
  7. Brush the edges of the square with the beaten egg wash.
  8. Fold the pastry over the filling to create a triangle. Press the edges firmly with your fingers, then use a fork to crimp the sides securely.
  9. Preheat oven to 400°F (200°C). Place turnovers on a parchment-lined baking sheet.
  10. Brush the tops of each turnover with the remaining egg wash.
  11. Bake for 20–25 minutes, or until the pastry has puffed and turned deep golden brown.