Crispy Apple Turnover.

I love a nicely baked turnover that contrasts in the texture between the crisp layers of crust and the creamy, soft, oozy, and warm filling, especially when it just got out of the oven.

Ingredients (yield 6 servings):

• loose flour to keep pastry sheet from sticking
• 3 granny smith apples, peeled and remove core
• 1 egg white, beaten
• 1 sheet of puff pastry, defrosted but chilled in refrigerator
• 1 cup water
• 1/3~1/2 cup of sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• lemon juice form one lemon

Directions:

1. Flour a working surface and roll the puff pastry into a 9-inch x 15-inch retangle. Cut the pastry into 6 squares equally. Refrigerated until ready to use.
2. Cut apples into half inch chunks.
3. Bring the water and sugar to a boil. Add apple chunks, cinnamon, ginger, nutmeg and lemon juice to sugar water and simmer until apple chunks soften and the syrup thickens, about 5~7 min. Set aside to cool.
4. Preheat the oven to 425F. When the apple filling cools, put 2 to 3 tablespoons of apple mixture onto the puff pastry squares toward one end. Fold up over the filling to make a triangle and pinch the edges to seal. Press with the tips of a fork to mark creases.
5. Transfer the turnovers onto a baking sheet. Brush with the egg white. Bake 12 to 15 min until the dough is crispy and golden brown.