Yields 4 big servings
4 medium Apples
1 T Butter
1 T Sunflower Oil
1/2 C packed Brown Sugar
1 t ground Cinnamon
Pinch of salt
2 t cornstarch
1 sheet frozen puff pastry, thawed
Egg Wash (1 egg beaten with 1 t water)
Heat oven to 400. Line cookie sheet with parchment paper.
In 2-quart saucepan, heat apples, butter, sunflower oil, brown sugar, cinnamon, salt and cornstarch to boiling over medium-high heat. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly.
Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square. Cut into 4 smaller squares.
Brush each square with egg wash; spoon apple mixture onto center of each, fold each in half diagonally to form triangle; press edges together to seal. Use back of fork to crimp edges. Transfer to cookie sheet; brush with egg wash. Use sharp knife to cut a few vents into each turnover.
Bake 25-30 minutes or until golden.
Recipe modified from Betty Crocker Apple Turnovers