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1 sheet frozen puff pastry, thawed overnight in the fridge
For the filling:
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2 tsp. all-purpose flour
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1/4 cup sugar
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1/8 tsp. cinnamon
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a pinch of freshly grated nutmeg
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2 medium-sized apples, Macoun or Granny Smith, peeled, cored and cut into small pieces
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2 tbsp. unsalted butter, cut into tiny pieces
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1 egg, beaten with a bit of water for the egg wash
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granulated sugar for dusting (optional)
When you’re ready to make the turnovers, remove the dough from the fridge. Flour the work surface and roll it into a rectangle shape that is roughly 8 inches by 16 inches. Using a pizza wheel or knife, cut the dough in half long way and then into 4 squares, total 8 squares. Place the dough on a parchment paper lined cookie sheet, freeze for at least 20 minutes.
Combine the flour, sugar, cinnamon and nutmeg in a bowl. Add the apples and mix well to ensure the apples are completely coated.
To assemble the turnovers:
Preheat the oven to 425 degrees F. Divide filling among the squares, placing a spoonful of filling just off center on each square and leaving a border of 1 inch around. Dot each filling with butter, then brush all of the sides with egg wash. Fold over the dough to form a triangle. Seal the edges with your fingers and then use the tines of a fork along the edges of the dough to further seal the turnovers.
Once your turnovers are complete, brush each one with egg wash and sprinkle with a pinch of granulated sugar. Slide the sheet into the oven and immediately turn down the over to 350F. Bake the turnovers for 25-30 minutes until golden brown. If you can resist, let the turnovers cool slightly on a wire rack (for about 5 or 10 minutes) before eating them.
Some fun wine pairings would be a Moscato D’Asti (which is sweet and full of fruit blossoms), a Jurançon Moelleux (Intensely honeyed late-harvest white wine), a Tawny Port (thanks to the caramel and my notes) or a mulled cider.
Based on recipe from Dorie Greenspan – Baking Chez Moi