GLAZED CARAMEL APPLE TURNOVERS

GLAZED CARAMEL APPLE TURNOVERS 4 cups (1/2) inch cubed apples (Anout 4 large) 1/2 cup light brown sugar 1/4 cup butter 2 Tbsp cornstarch mixed with 2-3 Tbsp water 1 1/2 tsp apple pie spice or ground cinnamon 1/4 tsp salt 1 tsp pure vanilla extract 1 (17.3) oz package puff pastry, thawed per package instructions (2 sheets) All Purpose flour for rolling Egg wash (1 large egg beaten with 1 Tbsp cold water) Glaze: 1 cup powdered sugar 4 Tbsp heavy cream, plus additional as needed Cube the apples In a heavy bottomed saucepan cook together the apple, brown sugar, butter, dissolved cornstarch and water, apple pie spice and salt. Bring to a simmer over medium-high stirring constantly then lower the heat and cook for 5 minutes just until the apples have softened. Remove from the heat and add 1 tsp vanilla. Mix well, then chill. To assemble: Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Thaw the puff pastry sheets per the package instructions. Lightly dust a non-stick surface with flour. Roll each pastry sheet to 12-inch square. Cut each sheet into 9 equal squares. Brush with egg wash. Place 2 Tbsp of caramel apple filing into the center of each square. Fold the dough over the apples and crimp the edges using a fork. Place 2-inch apart on the parchment lined baking sheet. Using a sharp knife cut 3 slits in the top and brush the turnovers on all sides with egg wash. Bake for 16-18 minutes until golden and puffed. Remove from the pan to a cooling rack. To glaze: In a small bowl, whisk together the powdered sugar and cream to make the glaze. Add additional cream 1 Tbsp at a time until drizzling consistency. Drizzle over the turnovers. Store in an air tight container at room temperature. NOTES Any apple may be used but each variety will cook slightly differently. Adjust the thickness of the sauce using more or less cornstarch, as needed. This recipe may be halved, if desired.