This is my basic apple turnover recipe; flaky puff pastry full of tart apples and warm cinnamon, generously drizzled with a vanilla sugar icing. They're perfect for a special brunch, a family breakfast or even dessert.
Gather and prep all ingredients. To the apple slices, add lemon juice; stir gently.
In a large skillet, melt butter over medium heat. Add sliced apples and cook, stirring occasionally until lightly browned (8-9 min). Reduce heat to low and stir in ¼ cup brown sugar and 1 tsp cinnamon. Continue to simmer, stirring occasionally, until apples are soft and caramelized (2-3 min.) Remove from heat.
Place a sheet of parchment paper on a baking sheet. Lightly dust paper and a rolling pin with flour.
Place thawed puff pastry dough on paper; carefully unfold dough; repair any cracks by pressing lightly with fingertips.
Roll dough out evenly to flatten into a square.
Use a pizza wheel or chef's knife to cut dough in half down the center to make 2 pieces, then cut the halves in half to form a total of 4 squares of dough.
Brush beaten egg along all the edges of all 4 squares of dough (not necessary to separate squares at this point, but may do so if easier for you.)
Place/pile apples diagonally onto 1/2 of each square of dough leaving at least a 1/2 inch border on all sides (be generous, but do not overfill or they may be difficult to close. Any leftovers make a nice snack!)
Fold dough over apples to create a triangle (gently rearrange for more room, if necessary. Refrigerate for 15-20 minutes if dough becomes too difficult/sticky.) Press down on the edges with fingertips to seal, being very careful to seal well; press edges again with the tines of a fork, being careful not to puncture.)
Cut 3 small slits in each top to create vents.
Brush tops with beaten egg.
Bake at 400˚F for 18-20 min or until golden brown. Remove from oven and allow to cool slightly.
Prepare the icing drizzle. In a small bowl or cup mix together the powdered sugar, milk and vanilla extract until no lumps remain. If too thin, add more powdered sugar, 1 teaspoon at a time, until reaching desired consistency.
Slowly drizzle icing over turnovers. Serve.
Cover leftovers. Store on counter for up to 3 days or refrigerate.