Apple Turnovers with Brown Butter Glaze

I promised Moe yesterday I would bake something sweet this morning.

I had a few apples so I decided to make him Apple Turnovers with a quick puff pastry. 

Just out of the oven

Enjoyed with a second cappuccino.

Just winged the filling.

Three apples peeled, cored and

cut into small 1/2 inch pieces.

Sauted in 1/4 cup of butter with 1/4 cup of white and

1/4 cup of brown sugar.

Splash of maple syrup and

juice of half an orange.

Seasoned with cinnamon and nutmeg.

Simmered until apples are tender and the

sauce has caramelized.

Chill until ready to use.

Pastry is based on Julia Child's Fast French Puff Pastry.

2 cups of flour

13 oz of butter

Cut into small cubes (1/4 to 1/2 inch pieces)

Add 3/4 teaspoon of salt

and the cubes of butter to the flour.

Add enough ice water to moisten and

then tip out on to a floured board.

Mixture will be shaggy.

Using hands bring together and then

roll out into a rectangle

and fold like an envelop.

Roll and fold four times and then

refrigerate for an hour.

Cut pastry in half and roll out each half

into a 12" square.

Cut each square into four 6" squares.

Use 1/8th of the apple filling in each turnover.

Place filling just off centre, brush edges with milk

and fold turnover in half, to make a triangle.

Seal with fork and place turnovers on a baking sheet

lined with parchment.

Brush with milk and sprinkle with sugar.

Bake in a 400°F oven. 

I baked four and froze the other four for another day. 

Optional:  Brown Butter Glaze.

Add some powdered sugar to a bowl.

Brown some butter in a small skillet.

Add to the sugar with a little milk or cream.

Stir until glaze is smooth and add a little vanilla extract.

Drizzle over warm Turnovers.