Apple Turnovers

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)


1. Heat oven to 400. Line cookie sheet with parchment paper.

2. 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.

3. Sprinkle work surface lightly with flour. Roll out thawed puff pastry into a 15-inch square. Cut into 4 smaller squares.

4. Brush each square with egg wash; spoon apple mixture onto center of each, fold each in half diagonally to form a triangle; press edges together to seal. Use the back of a fork to crimp edges. Transfer to cookie sheet; brush with egg wash. Use a sharp knife to cut a few vents into each turnover.

5. Bake 25-30 minutes or until golden.

6. Recipe modified from Betty Crocker Apple Turnovers