- 3/4 cup sugar
- 1 tsp. cinnamon
- 2 Granny Smith apples, peeled, cored and chopped coarse
- 1 Tb. lemon juice
- Pinch of salt
- 1/2 cup applesauce
- 2 sheets frozen puff pastry, thawed
Unfold 1 sheet puff pastry onto lightly floured work surface and roll into 10-inch square. The pastry sheet measured 10 inches by 9 inches, so you only need to roll one end. Cut into 4 squares. Fill each turnover with 2 Tbs. apple mixture, brush edges with reserved apple juice, then fold and crimp. Place turnovers on a plate and freeze until firm, 15 minutes.
Spray baking sheet with non-stick cooking spray. Place turnovers on baking sheet and brush tops with reserved apple juice and sprinkle with cinnamon sugar. Bake until well brown, 20 to 25 minutes. Serve warm or at room temperature. Drizzle with confectioner's sugar glaze.