Apple Turnovers 

¾ cup sugar

1 teaspoon ground cinnamon

2 Granny Smith apples, peeled, cored, and chopped coarse

1 Tablespoon lemon juice

⅛ Teaspoon table salt

½ cup applesauce

2 sheets frozen puff pastry (9 by 9 1/2 inches), thawed overnight in refrigerator

Flour for dusting work surface

Parchment Paper

1. Preheat oven to 400°.
2. Combine ¼ cup sugar and cinnamon in small bowl.
3. Pulse apples, remaining ½ cup sugar, lemon juice, and salt in food processor until chopped into pieces no larger than ½ inch. Allow to sit for 5 minutes and then drain in fine-mesh strainer set over bowl. Reserve juices. Transfer apple mixture to medium bowl and stir in applesauce.
4. Unfold 1 sheet puff pastry onto lightly floured work surface and roll into 10-inch square.

-    Cut into four 5-inch squares and fill each turnover with 2 tablespoons apple mixture, brush edges with reserved apple juice, then fold and crimp.

-    Place turnovers on plate and freeze until firm, about 15 minutes.

-    Repeat with remaining sheet puff pastry and filling.

5.    Line two rimmed baking sheets with parchment paper.

-    With turnovers still on large plate, brush tops with reserved apple juice and sprinkle with cinnamon sugar.

-    Place 4 turnovers on each baking sheet and bake until well browned, 20 to 26 minutes, rotating sheets halfway through baking time.

-    Transfer turnovers to wire rack and let cool slightly.

Turnovers can be served warm or at room temperature.

 

Make Ahead

You can fill, fold, and freeze the unbaked turnovers up to 1 month in advance. Freeze them on a baking sheet and then transfer to a zipper-lock freezer bag. Before baking, allow the turnovers to sit at room temperature for 20 minutes, and then proceed with the recipe as directed.