If you are looking for a quick easy recipe - keep on looking...

After working so hard to make my own puff pastry, I couldn't wait to get this filling made and into the squares of flaky goodness. Should I have made the filling in advance and let it sit, oh my goodness yes. That's my biggest lesson learned from this. I did not let it cool down completely and so much oozed out and made the biggest mess. I think I might even freeze globs into an ice cube tray - that would be perfect! Well maybe... maybe not. Still warm liquid filling isn't great. I tried to make wells in these pastries and do my best to seal them up - but my best was not nearly as good as it could have been, but you know what? These turned out fantastic. I egg washed them and covered them in large crystals of sugar. They turned out beautiful - better than I could have hoped for! If you are looking for a quick easy recipe - keep on looking - it's not making your own apple turn overs from scratch - not even close.

Homemade Apple Turnovers
Dough
1 lb. homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
Filling
2 cups (240g) peeled & diced apples (about 2 medium apples)
1 teaspoon cornstarch
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 cup (100g) granulated or brown sugar (use either)
Egg Wash + Topping
1 large egg
1 Tablespoon (15ml) milk (any kind)
optional: 1/2 cup (145g) salted caramel, for drizzling
Instructions
Dough: Prepare homemade rough puff pastry dough through 2nd refrigeration. If using store-bought frozen puff pastry, make sure it’s thawed. Keep either dough in the refrigerator until step 4 below.
Make the filling: In a medium saucepan over medium heat, cook the apples, cornstarch, vanilla, cinnamon, and sugar. Stir constantly for 5 minutes. Reduce to low heat and simmer for 5 minutes. Remove from heat and cool for 20 minutes.
Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Shape the dough: If using homemade dough (makes 9): On a lightly floured work surface using a lightly floured rolling pin, roll the puff pastry dough to a 12-inch square. Using a pizza cutter or a sharp knife, cut nine 4-inch squares. Transfer squares to prepared baking sheets (4 on one, 5 on the other). If using store-bought dough (makes 8): Unroll the puff pastry sheets onto a lightly floured surface. Using a pizza cutter or a sharp knife, cut each into 4 squares. Transfer squares to prepared baking sheets (4 on each).
Add the filling: Spoon about 2–3 Tablespoons of apple filling onto the center of each square. Fold one corner of the square over the filling to make a triangle. Crimp the edges with a fork to seal. See photo above for visual. Some apple juices may leak out; that’s OK. Chill the shaped turnovers in the refrigerator, covered or uncovered, for at least 15 minutes and up to 1 hour (or freeze, see freezing instructions below). You can preheat the oven and make the egg wash (next steps) as they finish up chilling.
Preheat oven to 400°F (204°C). Whisk the egg and milk together. Using a pastry brush, brush on each chilled turnover. Cut 2 or 3 small steam vents in the tops of each to allow steam to escape.
Bake for 23–25 minutes, or until the turnovers are golden brown. Some butter may leak from the homemade dough, that’s completely normal and expected. Rotate the pans halfway through bake time to avoid uneven browning.
Cool the turnovers on the baking sheets for 5 minutes. If desired, drizzle each with caramel sauce before serving.
Cover leftover turnovers and store at room temperature for 1 day or in the refrigerator for up to 5 days.