Steps
- Preheat the oven to 400°F / 205°C. Line a baking sheet with parchment paper.
- Peel, core, and cut 3 medium Granny Smith apples into ⅓in / 8mm pieces.
- Melt 1 tablespoon of unsalted butter in a pot over medium heat. Cook the apples for 5 minutes, stirring occasionally, until softened.
- Reduce to low. Stir in ¼ cup of lightly packed brown sugar, ½ teaspoon of ground cinnamon, and ⅛ teaspoon of salt. Simmer for 3 minutes, until thickened, then cool.
- On a floured surface, roll the two sheets of 450g of thawed puff pastry into 11in / 28cm squares. Cut each into four squares.
- Beat 1 egg with 1 tablespoon of water. Divide the filling over half of each square, leaving a ½in / 1cm border, and brush the edges with egg wash.
- Fold into triangles and crimp with a fork. Arrange 1in / 2.5cm apart on the baking sheet and cut two small vents in each.
- Brush with egg wash and bake for 20-23 minutes, until puffed and golden.
- Mix ½ cup of icing sugar with 1 tablespoon of heavy cream, adding a little more cream if needed. Drizzle over the warm turnovers.