Apple Turnovers

Much to do with apples. 

These little guys make for some pretty decent looking breakfast munchies. MMM. If I had more time, I would have attempted to make the puff pastry from scratch, but I will save that for  another day. These turn-overs are so easy to make, which is great because your friends will think they took some hard work. 

And that's all I have to say about that.

Breakfast. Is. Served.

Ingredients:

• 2 tbsp. lemon juice
• 4 c. water
• 4 Granny Smith apples (peeled, cored, and sliced)
• 2 tbsp. butter
• 1 c. brown sugar
• 1 tsp. ground cinnamon
• 1 tbsp. cornstarch
• 1 tbsp. water
• 1 c. powdered sugar
• 1 tbsp. milk
• 1 tsp. vanilla

Directions: 

1. Combine lemon juice and water in large bowl. Prepare apples and place in water to keep them from browning.
2. Melt butter in large skillet over medium heat. Drain apples and add to the hot skillet. Cook and stir for about 2 minutes.
3. Add brown sugar and cinnamon. Cook and stir for another 2 minutes.
4. Stir together cornstarch and water. Add to skillet and mix well. Cook for another minute, or until the sauce has thickened. (* Note: I ended up adding a bit more cornstarch, as the apples mixture did not thicken as much as I would have liked with only 1 tablespoon.)
5. Remove from heat and allow to cool slightly.
6. Preheat oven to 400 degrees.
7. Unfold puff pastry sheets. Cut each sheet into 4 smaller squares. Spoon (slightly) cooled apples onto the center of each square. Fold pastry over from corner to corner to form a triangle shape. Press edges together to seal. 
8. Place turnovers onto baking sheet and bake for 25 minutes, or until turnovers are puffed and lightly browned.
9. Cool completely before glazing.
10. For glaze, mix together powdered sugar, milk, and vanilla. Adjust thickness by adding more sugar or milk as necessary. Drizzle glaze over cooled turnovers.