Sugar-Crusted Puff Pastry Turnovers

Method

1. 1

   Step 1: Melt the butter in a skillet over medium heat, add the apples, brown sugar, cinnamon and salt and cook 6 to 8 minutes until the apples are just tender and the juices are syrupy. Stir the cornstarch into the lemon juice, add it and cook 1 minute until glossy and thick, then spread on a plate and cool completely, about 20 minutes.

2. 2

   Step 2: Unfold the pastry on a lightly floured counter and roll each sheet gently to a 10-inch square. Cut one sheet into 4 squares for triangles and the other into 4 rectangles about 5x10 inches.

3. 3

   Step 3: Spoon about 2 tbsp filling onto one half of each piece, leaving a 1/2-inch border. Brush the border with egg white, fold the squares corner to corner into triangles and the rectangles in half into smaller rectangles, and crimp the edges with a fork.

4. 4

   Step 4: Cut 2 small slits in each top to let steam escape, set them on a parchment-lined sheet and refrigerate 15 minutes. Heat the oven to 400F.

5. 5

   Step 5: Brush the chilled tops with egg white and sprinkle each with about 1 tsp granulated sugar in an even layer.

6. 6

   Step 6: Bake 22 to 25 minutes, until puffed, deep golden on the sides and bottoms, with the sugar crackled and glassy. Cool 15 minutes on a rack, since the filling is scalding right out of the oven.

• #vegetarian
• #brunch
• #crowd-pleaser
• #freezer-friendly