Apple Toffee Turnovers
- serves 12
1 ½ cup peeled and grated Granny Smith apple
2 tsp lemon juice
⅓ cup light brown sugar, packed
1 tsp cinnamon
1 pkg frozen puff pastry, thawed in the fridge (about 12 oz package)
¾ cup toffee bits
1 egg mixed with 2 Tbsp water for egg wash
1. Preheat oven to 375 degrees F. and line a baking tray with parchment paper.
2. Toss grated apple with lemon juice and let sit for 5 minutes. Squeeze out excess juices and toss apples with brown sugar and cinnamon.
3. On a lightly floured surface, roll out puff pastry into a rectangle 18 x 12-inches. Cut dough into 3-inch squares, re-rolling pastry if needed. Spoon a little apple filling in center of each square and top with toffee bits. Brush edges of pastry with egg wash and fold over to create a triangle. Pinch edges together and place on prepared baking tray. Brush tops of turnovers with remaining egg wash and bake for 20 to 25 minutes, until puffed and a rich golden brown. Serve warm or at room temperature.