An easy apple turnover that's perfect for a weeknight dessert.
Author: Lucy Brewer
1sheetfrozen puff pastrythawed and cut into 4 equal rectangles
1largesweet applesuch as Gala or Honeycrisp, peeled, cored and thinly sliced
1largeGranny Smith or other tart applepeeled, cored and thinly sliced
1 1/2tablespoonslight brown sugar
1/4teaspoonfreshly grated nutmeg
Preheat oven to 425.
Melt butter in skillet and add apples, stirring frequently until softened, about 5 minutes. Sprinkle apples with brown sugar, cinnamon, nutmeg and salt. Cook for another minute or two. Remove from heat.
In a small bowl, beat the egg with 2 tablespoons water. Lightly brush the edges of each pastry piece with egg wash.
Spread apples on half of each pastry piece. Fold over the empty pastry half, and press and seal the edges tightly.
Place the pastries on a lightly greased large rimmed baking sheet. Bake for 15-16 minutes, until puffed and golden.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.