Pepperidge Farm brand is frozen, so follow the instructions for thawing before you begin. The turnovers will be slightly larger (cut each sheet into 4 squares instead of 6), and you’ll need a tad more filling in each one. Roll each sheet out slightly before using. If you use Pepperidge Farm brand, you’ll need 1 box (2 sheets). It’s kept in the refrigerator, not the freezer. Puff Pastry: We used Wewalka brand puff pastry for this apple turnover recipe.Allow the apple turnovers to cool for 5 to 10 minutes before serving. Arrange the turnovers 6 to each baking sheet, and bake for 15 to 20 minutes or until lightly browned.Press the edges with a fork to crimp the edges shut, and brush the top with the egg wash. Fold the square in half diagonally to match up the edges.Place 2 to 3 tablespoons of filling into the center of one half of each square (see photo #4). Carefully brush the outer edges of each puff pastry square with egg wash.Cut each rectangle into 6 equal squares (12 squares total 6 from each sheet). Roll out the puff pastry on a lightly floured surface.
Whisk together 1 egg and 1 tablespoon of water and set aside. While the apple filling cools, make the egg wash.Allow the mixture to cool for several minutes. Add the cornstarch slurry to the pan of apples, and stir constantly until thickened.Meanwhile, make a cornstarch slurry by combining 2 tablespoons of cornstarch and 1 tablespoon cold water. Cook over low-medium heat for about 10 minutes, stirring frequently.Heat over medium heat until the apples begin to cook, then reduce the temperature. Add the apples to a large pan along with butter, brown sugar, apple pie seasoning, and salt.Peel, core, and cut 5 apples into small pieces.Preheat the oven to 375☏, and line two large baking sheets with parchment paper.
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