4 JAZZ™ appels – peeled and chopped
2 tablespoons butter
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch
1 sheet frozen puff pastry – thawed
Egg wash (1 egg beaten with 1 teaspoon water)
Heat oven to 200°C. Line cookie sheet with cooking parchment paper. In a pan, heat the JAZZ™ apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly. Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square. Cut into 4 smaller squares. Brush each square with egg wash. Spoon apple mixture onto center of each. Fold each in half diagonally to form a triangle. Press edges together to seal. Use back of fork to crimp edges. Transfer to cookie sheet and brush with egg wash. Use sharp knife to cut a few vents into each turnover. Bake 25 to 30 minutes or until golden.