Warm Scrumptious Apple Turnovers on a frigid winter's day

I recognize it's been ages since posting new recipes.  I have had a wonderful year of travel and focus on famly and the blog went a little by the way side.  

I am working hard to lose all the weight from quitting smoking (two years yesterday!!!)

That said there is always a little room for some sweets and today I could think of nothing better than comfort food on this very very cold day. (-30 Celcius).  

Last night I piddled about with some puff pastry pockets I had and while they were tasty they weren't quite right.  Today I decided on proper turnovers and experimented again.  To say they were a success would be an understatement.

Delicious.  So easy.

I started with a box of Tenderflake Puff Pastry.  I took half and rolled it out into a larger square on a floured surface.  I rolled it out to approx 9x9 square, and using my pizza cutter split into four equal squares.  I covered that with some plastic wrap until the filling was ready.  Alternatively you can do this step after making the filling

 

Ingredients for the filling. You can substitute whatever fruit you like into this. Blueberries would be divine as well.  I admit my measurements were closer to a little bit of this and a little bit of that but the following is pretty close

3 Large apples (I used Macintosh first go, and Honeycrisp the second time round)

approx 2/3-3/4 cup brown sugar 

1 tsp cinnamon

dash of lemon juice

dash of salt

approx 1tbsp cornstarch dissolved in 1 tbsp water

2 tbsp butter

1 egg white lightly beaten

Peel the apples and dice.

Place the butter in a medium sized sauce pan and melt until bubbly.  Add the apples and lemon juice, stir for approx 2-3 minutes.

Add the sugar and cinnamon and cook for approx 3 minutes again until the apples are soft 

Stir in the dissolved cornstarch and remove from heat as soon as it starts to thicken.   The mixture should thicken up nicely while being stirred off the element.  

Spoon the mixture into the prepared squares.

 

Using a pastry brush (or fingers) brush some egg white onto the edges and pinch closed into a triangle. (Little tip...I closed the less filled side first then held them up and let the filling slide down a bit to close the final edge)

 

 Brush egg white onto edges and top of pastries

Place in a preheated oven of 400 F for approx 22-25 minutes.  You can poke some slits into the tops to release steam if you like.  I did and found it helped to keep them from leaking.

Remove and let cool. (As hard as it may be try not to eat straight away or you will have a burned mouth)

I made a glaze icing out of a tablespoon of skim milk and stirred in confectioner's sugar (icing sugar) until it was the consistency I wanted.