Quick Apple Puff Turnovers

Quick Apple Puff Turnovers

1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted

1 egg beaten with 1 tablespoon water, for egg wash
Sugar for sprinkling (optional)

Filling
5 large apples, cored, peeled and chopped
5 tablespoons butter
1/2 cup sugar
2 tablespoons lemon juice
1 tespoon cinnamon
1/2 cup golden raisins
2 tablespoons palin dry breadcrumbs

For filling: Melt butter in heavy medium skillet over medium-high heat. Add sugar. Mix in apples and lemon juice. Cook until apples are tender and all liquid evaporates, about 20-30 minutes Mix in cinnamon and raisins. Add breadcrumbs. Cool filling at least 20-30 minutes.

Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 9 smaller squares and keep chilled until ready to use. Brush the edges of each square with the egg wash and neatly place about 1 tablespoon of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Place in refrigerator for 20-30 minutes.

Preheat the oven to 400 degrees F. Take sheet pan with pastries out of refrigerator. Brush the top with egg wash, sprinkle with sugar, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.