Apple Turnover

Step 1

Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Place each apple on the cutting board and cut straight down from the top to remove the stem and core, then discard the core.

Step 3

Lay each cored apple on its side and slice lengthwise into 1/4-inch-thick slices, moving the knife parallel to your cutting board.

Step 4

Place the apple slices in a medium bowl, then add 3 tablespoons sugar, 0.5 teaspoon cinnamon, and 1 tablespoon lemon juice.

Step 5

Stir the apples with a wooden spoon until all the slices are evenly coated in sugar and spice, about 1 minute.

Step 6

Remove the puff pastry sheets from the package and place each one on the cutting board; if they are soft, refrigerate them for 5 minutes to make them easier to handle.

Step 7

Use a knife to cut each puff pastry sheet in half to create 4 rectangles of equal size.

Step 8

Place one pastry rectangle on a baking sheet lined with parchment paper, then lay a second rectangle next to it; repeat with the remaining 2 rectangles on a second baking sheet.

Step 9

Divide the apple mixture evenly among the 4 pastry rectangles, placing the apples in a small mound slightly off-center on each one, leaving at least 0.5 inch of space around all edges.

Step 10

Fold each pastry rectangle lengthwise in half over the apples so the edges meet, creating a rectangle-shaped envelope; press the folded edge down gently with your finger.

Step 11

Use the tines of a fork pressed firmly along the sealed edge of each turnover to crimp and seal the pastry, so the apples cannot leak out during baking.

Step 12

Beat the 1 egg in a small bowl with a fork until uniform, then brush the top surface of each turnover with the beaten egg using a pastry brush.

Step 13

Place both baking sheets in the preheated 400°F oven and bake until the pastry is puffed and the surface turns the color of warm honey with darker edges, about 18–20 minutes.

Step 14

Remove both baking sheets from the oven and transfer the turnovers to a wire cooling rack using a metal spatula; let them cool for 5 minutes.

Step 15

Place 0.5 cup powdered sugar in a small bowl, then pour in 1 tablespoon milk and whisk with a fork until the glaze looks smooth and drizzles easily.

Step 16

Drizzle the glaze over the top surface of each turnover in a thin zigzag pattern using a spoon.