APPLE TURNOVERS

Steps:

• Peel, core, and chop the apples into 1/2-inch pieces.
• Place the apple pieces into a 2-quart saucepan; add the brown sugar, fresh lemon juice, and water, stirring well.
• Place saucepan over medium heat, and bring mixture to a boil. Reduce heat to medium-low, and simmer apples, stirring frequently, until sweet apples fall apart, and tart apples are tender-about 15 minutes.
• Remove from heat.
• Coarsely mash the apples to make a thick and chunky applesauce.
• Transfer applesauce to a bowl to cool completely. Once filling has completely cooled, cover and refrigerate.
• Preheat the oven to 375 degrees F.
• Line two half-sheet pans with silicone baking mats or parchment paper.
• Whip together egg and water to make egg wash; set aside.
• Remove one sheet of puffed pastry from the package and roll it on a lightly floured surface, into a 15-inch x 15-inch square.
• Cut pastry sheet into nine 5-inch squares.
• Place a rounded tablespoon of the apple filling just off center of each of the pastry squares.
• Brush 2 perpendicular edges of the pastry with the egg wash, and fold the opposite edges over to form a large triangle.
• Lightly press the pastry around the filling to remove any trapped air, and to seal the edges.
• Once sealed, lightly brush the tops of the turnovers with the egg wash.
• Sprinkle with cinnamon sugar, if desired. Use a paring knife to cut 3 small slits on top of the pastries to vent, being careful not to cut below the top pastry through to the bottom.
• Repeat the process with the other sheet of puffed pastry, filling, and egg wash to make a total of 18 turnovers. Refrigerate turnovers for about 15 minutes.
• Bake at 375 degrees F for 14 to 16 minutes, or until turnovers have puffed and turned golden brown in color. Remove from the oven and cool on the baking sheets for 3 minutes before transferring turnovers to a wire rack to cool completely.
• Once turnovers have cooled, prepare the icing by whisking powdered sugar, vanilla extract, and water together with a fork; icing will be thick.
• Transfer icing to a sandwich bag. Squeeze icing to one corner of the bag, twisting the top to form a pouch.
• Snip a small corner off of the edge of the pouch and squeeze the icing in a decorative drizzle over the turnovers.
• Turnovers can be stored wrapped loosely in aluminum foil, at room temperature for up to 3 days.