1/2 teaspoon arrowroot or 1 -1 1/2 teaspoon
1 1/2 medium
apples, cored, coarsely chopped
1/2 teaspoon cinnamon or 1/2 teaspoon
apple pie spice
0.5 (17 1/3 ounce) boxes
puff pastry, 1 sheet
- Melt the butter in a medium skillet, add brown sugar and stir until thoroughly combined.
- Add apples, apple juice and raisins, cook over medium heat until apples are softened but still slightly crisp.
- Mix the arrowroot starch or cornstarch with a small amount of water add to the cooked apples, stir in chopped pecans and cinnamon.
- Continue to cook until mixture is thickened and most of liquid has been absorbed.
- Remove from heat, place in a small bowl and place in refrigerator and allow to cool for 30 minutes to 1 hour before filling pastry.
- Meanwhile, lay the sheet of pastry out on counter and allow to thaw for 40 minutes.
- On a lightly floured board, lightly roll out sheet of puff pastry into a square, cut in fourths; beat the egg white with 1 tablespoon water, set aside.
- Divide the cooled apple mixture evenly among the 4 squares of pastry, leaving the edges free for crimping.
- Brush the edges of the pastry with the beaten egg white and gently fold the pastry over the apples forming a triangle; with the floured tines of a fork, thoroughly crimp and seal the edges together.
- Place on a ungreased cookie sheet, with a sharp knife, make 2 to 3 small slits in top of turnovers to allow steam to escape.
- Place in 375 degree preheated oven for 15 to 20 minutes or until browned and puffed.
- Mix together the powdered sugar, maple syrup and vanilla; immediately upon removing the turnovers from the oven, brush the tops with the glaze.
- If not serving immediately, transfer the turnovers to a cooling rack and allow to cool before wrapping for storage.
- Serve warm with vanilla ice cream or frozen yogurt.