PUFF PASTRY APPLE PIE TURNOVERS WAPPLE SPICE GLAZE

Puff Pastry Apple Pie Turnovers wApple Spice Glaze image

Provided by Kelly Williams @WildfloursCottageKitchen

Number Of Ingredients 14

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FOR TURNOVERS:
2 - sheets puff pastry, thawed
- flour
1 large can apple pie filling
4 teaspoon(s) cinnamon-sugar mix, divided
1 - extra large egg
1 tablespoon(s) cold water
FOR GLAZE:
2 tablespoon(s) real butter, softened
2 cup(s) powdered sugar
2 teaspoon(s) vanilla
1 teaspoon(s) pumpkin pie spice blend (cinnamon, nutmeg, ginger and allspice)
2 tablespoon(s) milk, cream or apple juice
2 teaspoon(s) milk, cream or apple juice

Steps:

Lightly flour board. Open sheets of puff pastry and roll slightly with a rolling pin to make flat again. With a fluted pastry cutter or pizza wheel, cut each in half, then in half again making 4 squares out of each. 8 total. Place squares onto 2 baking sheets lined with parchment paper. Top each with spoonfuls of apple pie filling in the centers. Evenly sprinkle the filling with 2 of the teaspoons of cinnamon-sugar mix.
Beat egg with water. brush 2 edges with eggwash, and fold other side over making a triangle. Press edges closed. Use a fork to crimp. Poke fork in tops to vent. Sprinkle tops evenly with the other 2 teaspoons cinnamon-sugar mix.
Bake in preheated 400 degree oven for 20 minutes. *I used both of my ovens. If using one oven, you may want to bake them one sheet at a time. Or be sure to rotate the sheets halfway through baking time.
For Glaze: In small bowl mix the butter, powdered sugar, vanilla and spice mix til crumbly with a fork. Mix in 2 tablespoon of milk or cream til no longer lumpy, smooth and of a frosting consistency. Add about 2 teaspoons more til you can drizzle it over the warm turnovers.
*If too thin, add more powdered sugar. If too thick, add more milk or cream. Spice amount is to taste.