The key word in this how-to is "EASY". These apple turnovers look like (and taste like) you spent hours in the kitchen, but it's a quick way to make these sooooooooooo delicious turnovers that everyone will love and will be asking for more!
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Step 1: Ingredients
This is a recipe to make16 Apple Turnovers. You need:
2 boxes of Pepperidge Farm Puff Pastry
1 - 21oz. can of Apple Pie Filling
Earth Balance Natural Buttery Spread
Preheat oven to 400 degrees (200 degrees C)
Step 2: Preparing Cookie Sheets
Use 2 cookie sheets and cut parchment to cover each.
Step 3: Unfold Pastry Sheet
There are 2 pastry sheets in each box. Unfold one sheet and cut it into fourths. Each square will make one turnover. Repeat with the second pastry sheet.
Step 4: Add Pie Filling
In the center of each little square, add 3 slices of apples and some goey filling. Sprinkle sugar, cinnamon, and add a dolop of Earth Balance on top.
Step 5: Filling on All Squares
Repeat on all squares of pastry.
Step 6: Fold Over
With a pastry brush (or your fingers) , brush some water on two edges of the pastry for a "glue" - like seal. Fold over each little square to form a triangle.
Step 7: Seal Turnover
Use a fork to seal the edges tight so the pie filling will not ooze out while baking.
Step 8: Vent
Cut three vent holes in the middle of the pastry. Don't go all the way through, only pierce the top layer of the pastry.
Step 9: Position on Cookie Sheet
Place the turnovers on the parchment lined cookie sheet and leave about 1" margin between them.
Repeat the process using the second box of Puff Pastry. When making 16 turnovers with two boxesof Puff Pastry, the whole can of pie filling will be used up - just the perfect amount.
Step 10: Bake
Bake in preheated 400 degree oven (200 degrees C)
Bake for 25 minutes.
Step 11: Done!
The pastry will be light golden brown, puffy and your house will smell yummy.
Step 12: Cool
Transfer to racks to cool completely before adding glaze.
Step 13: Making the Glaze
Glaze: fill a small bowl 1/2 full of powdered sugar. Add scant (a teaspoon at a time) of water or Rice Dream or Soy Milk or Almond Milk and stir. You must pay attention to the consistancy of the glaze - just a little bit of liquid will be needed. It should be a little thicker than the consistancy of honey. More liquid, to make it thinner and more sugar to make it thicker.
Step 14: Drizzle Glaze
Drizzle the glaze over the pastry - Oh, that makes it so beautiful!
Step 15: Yum!
Ready to enjoy!