Puff Pastry Apple Turnovers

Ingredients:

• 4 medium-sized cooking apples, peeled, cored, and diced
• 1 tablespoon lemon juice
• 1/2 tablespoon melted butter
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon nutmeg
• 2 teaspoons ground cinnamon
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 pound puff pastry, thawed

For the cream cheese icing:

• 2 tablespoons softened cream cheese
• 1 tablespoon melted butter
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the apple cubes, lemon juice, melted butter, light brown sugar, granulated sugar, nutmeg, cinnamon, cornstarch, and salt. Toss to combine.
3. On a lightly floured surface, roll out the puff pastry to a 12-inch by 12-inch square. Cut the square into 4 equal squares.
4. Place a spoonful of the apple mixture in the center of each pastry square. Fold the pastry diagonally over the filling and crimp the edges with a fork to seal.
5. Place the turnovers on a baking sheet lined with parchment paper. Brush the tops of the turnovers with an egg wash (1 egg beaten with 1 tablespoon water).
6. Bake for 20 minutes, or until the turnovers are golden brown and puffed.
7. While the turnovers are baking, make the cream cheese icing. In a small bowl, combine the cream cheese, melted butter, powdered sugar, and vanilla extract. Beat until smooth.
8. Let the turnovers cool slightly before drizzling with the cream cheese icing. Serve warm.

Tips:

• For extra flaky turnovers, chill the puff pastry for at least 30 minutes before rolling it out.
• If the apple mixture is too runny, add a little more cornstarch.
• To prevent the turnovers from overfilling, place a spoonful of the filling in the center of the pastry square and leave a 1-inch border around the edge.
• If the turnovers start to brown too quickly, tent them with foil for the remaining baking time.
• The cream cheese icing can also be made ahead of time and stored in the refrigerator in an airtight container for up to 3 days.

Enjoy!