4 medium JAZZ apples, 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)
1. Heat oven to 200°C. Line cookie sheet with cooking parchment paper.
2. In a pan, heat apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat.
3. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly.
4. Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square. Cut into 4 smaller squares.
5. 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.
6. Transfer to cookie sheet; brush with egg wash. Use sharp knife to cut a few vents into each turnover.
7. Bake 25 to 30 minutes or until golden.