1medium apple peeled, corded, and diced
2 Tbspseedless raspberry jam
1 1/2 tspcornstarch
1 1/2 tspsugar
1sheet frozen puff pastry ( from 1 17.5-oz package ) thawed
1large egg slightly beaten.
How to Make Apple-Raspberry Turnovers
- Preheat oven to 400, Line a baking sheet with parchment paper. Mix the apple, jam, and cornstarch in a bowl. Mix sugar, and cinnamon in another bowl.
- On a slightly floured surface roll out pastry into an 8 by 12 inch rectangle. Cut into 6 - 4" squares.
- Spoon some apple mixture into the center of each square, leaving a 1-inch border. Brush borders with beaten egg, fold each square into a triangle, press edges with a fork to seal tightly. Cut 2 small vents in top of each turnover. Sprinkle each turnover with cinnamon-sugar mix. Place turnovers on a lined baking sheet.
- Bake until golden, and puffed, about 20 minutes.Serve warm.