2 tablespoons lemon juice
4 cups water
4 apples – peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 package frozen puff pastry, thawed
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla extract
Combine the lemon and 4 cups water in a large bowl.
Place the sliced apples in the water to keep them from browning.
Melt butter in a large pan over medium heat.
Drain water from apples, and place them into the hot pan.
Cook and stir for about 2 minutes.
Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes.
Stir together cornstarch and 1 tablespoon water.
Pour into the pan, and mix well. Cook for another minute, or until sauce has thickened.
Remove from heat to cool slightly.
Preheat the oven to 200°C.
Unfold puff pastry, and repair any cracks by pressing them back together.
Trim into a square.
Cut square into 4 smaller squares.
Spoon apples onto the centre of each square.
Fold over from corner to corner into a triangle shape, and press edges together to seal.
Place turnovers on a baking sheet, leaving about 1 inch between them.
Bake for 25 minutes in preheated oven, until turnovers are puffed and lightly browned.
Cool completely before glazing.
To make the glaze, mix together the confectioners’ sugar, milk and vanilla in a small bowl.
Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.
If you do not wish to make the glaze, you can brush beaten egg over the top of each turnover, and sprinkle with white sugar before baking.
Recipe posted by Amanda Conradie