This recipe is a reminder that it is worth putting in the work so that these turnovers are a quick thing to make on Tuesday morning. I made some puff pastry a while back and froze it and prepared the filling last night.

INGREDIENTS

Puff pastry (if previously frozen, then leave at to defrost)
6 cups apples — peeled, cored, and diced
Juice of a lemon
4 1/2 cups water
2 cups granulated sugar
1/2 cup cornstarch
2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg

Icing 
1 1/2 cups powdered sugar
2 tbsp milk
1 tsp vanilla extract

DIRECTIONS

Defrost puff pastry if frozen.

Make the apples the night before by placing them in a large bowl and toss with lemon juice. Place water, sugar, cornstarch, cinnamon, salt, and nutmeg in a medium saucepan. Stir to combine then bring to a boil over medium heat, stirring often. Once the mixture boils, boil it for two minutes. Add the apples, turn to a simmer, and cover. Cook, stirring often, until the apples soften, about 5-8 minutes. Pour into jars to cool to room temperature then cover and refrigerate. The mixture will thicken more as it cools.

Preheat oven 400 degrees F. Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.

Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

Drizzles with icing or powdered sugar.