Apple Turnovers
Source: Slightly adapted from Nicole Weston on mybluprint.com
4 medium apples
Cindy's note - I add a squeeze fresh lemon juice
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 teaspoon cornstarch
1 1/2 tablespoon water
Dough for two 9-inch pie crusts, or puff pastry
Milk or cream, for topping
Coarse sugar, for topping
Peel and core apples. Dice them into 1/2 inch pieces. Place apples in a large skillet with cinnamon, spices and salt. Cook over medium heat, stirring occasionally, until apples are tender and the sauce around the fruit is bubbling, about 4-5 minutes.
In a small bowl, whisk together cornstarch and water. Add the mixture to the pan with the apples and, stirring constantly, cook until the sauce has thickened, about 1-2 minutes. Set aside to cool to room temperature.
Preheat oven to 400. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out half of your pie dough into a long rectangle. Cut the dough into eight even squares (approximately 4.5" x 4.5"). Cindy's note - I divide dough in 8 pieces and role into 5 inch circles
Brush edges of pastry pieces on one half with some of the cream, place about 2 tablespoons of filling in each square, then turn the dough over (plain side to cream side) to enclose the filling, forming a triangle or half moon. Pinch the edges of the pastry firmly together, then use a fork to crimp the edges. Cut 2-3 small vents in the top of the pastry with a sharp knife.
Using a pastry brush, brush the top of the pastry with milk or cream and sprinkle the turnovers generously with coarse sugar.
Bake at 400 for 20-23 minutes, until pastries are golden brown. Allow to cool slightly on a wire rack before serving.
Makes 8