Flaky Apple Turnovers

Preparation

1. Heat oven to 400°F. Line 2 (18x13-inch) rimmed sheet pans with cooking parchment paper. In medium bowl, stir apples, 1/3 cup sugar, the cinnamon and flour.
2. Divide prepared puff pastry dough in half; return one half to refrigerator. Using floured rolling pin, roll other half of chilled dough on lightly floured surface to a 16x12-inch rectangle. Using sharp knife or pizza cutter, cut into 12 (4-inch) squares. See diagram,
3. In small bowl, stir egg and milk until well blended. Brush edges of each square with egg wash; spoon heaping tablespoon 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; refrigerate 15 minutes. Brush top of turnovers with egg wash; sprinkle with 1 tablespoon sugar. Bake 20 to 25 minutes or until golden brown. Immediately remove turnovers to cooling rack. Cool slightly before eating.
4. Meanwhile, repeat steps on assembling and baking turnovers with second half of refrigerated dough, and refrigerated leftover dough scraps. Use remaining egg wash and 1 tablespoon sugar before baking.
5. To make ahead and freeze turnovers for baking later — freeze in airtight container in single layer with waxed paper in between. In small bowl, stir egg and milk until well blended. Brush tops of turnovers with egg wash, and sprinkle with sugar. Bake as directed, increasing bake time 5 to 7 minutes or until golden brown.

Tips

• Granny Smith apples were used in this recipe -- choose your favorite baking apple, such as McIntosh, Braeburn or Jonathan.
• It is important to bake turnovers on rimmed cookie sheets to avoid butter leaking in oven.
• Keeping dough cold and working with one piece of dough at a time makes rolling easier.
• Keep turnovers in refrigerator while waiting to bake so dough keeps its flaky texture.

Nutrition Information