Well first off, college kitchens are not conducive to baking. I ended up making these turnovers without a rolling pin, pastry brush, or more importantly an oven. Instead, I made due with a good deal of palm pressing, a wooden spoon, and a microwave oven with an oven setting. Okay, so they ended up a bit underdone, but I blame the microwave oven.
- 1 large granny smith apple
- 2 T sugar
- 1 t ground cinnamon
- 1 egg
- 1 sheet of puff pastry
- Preheat the oven to 400 degrees.
- Hopefully, you got a sheet of puff pastry and not a block of it. If you did get a block, roll it out into a square like shape of about 14x14 inches (or larger) The dough should be 1/4" thick. Cut the dough into 4 7x7 inch squares
- Cut the apple into thin wedges, the apple should make about 16. Coat these wedges in a mixture of the sugar and cinnamon. Make sure they are well covered.
- Scramble the egg in a small bowl, and using a fork.
- Brush the egg onto the edges of each of the puff pastry squares with a pastry brush.
- Place 4 or so wedges onto each square.
- Now fold the squares over diagonally, to make little triangular turnovers. Be sure get all the apple within them, and then pinch the edges close.
- Place the turnovers in the baking dish
- Brush the tops of the turnovers with the egg wash, and cut 2-3 slits on the tops of the turnovers for steam to come out.
- Place in the oven for 20-25 minutes. Serve immediately