Puff Pastry Apple Turnovers

Ingredients

• 1 pound Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes
• 5 1/2 tablespoons granulated sugar, divided
• 3/4 teaspoon cinnamon, divided
• Water
• 3/4 teaspoon freshly squeezed juice from 1 lemon
• Pinch kosher salt
• 1 piece blitz puff pastry
• 1 large egg, beaten

Directions

1. Set a rack in the center of the oven and heat it to 400 degrees F. Cover a baking sheet with parchment paper.
2. Combine the apples, 1 1/2 tablespoons sugar, 1/4 teaspoon cinnamon, and 6 tablespoons water in a large saucepan. Cook over medium heat, stirring now and then, until the apples are tender but not collapsing, 8 to 10 minutes. If the pan looks dry, add extra water 1 tablespoon at a time. Mix in the lemon juice and salt, then put the filling aside until it has cooled completely.
3. While the apples cool, mix the remaining 4 tablespoons sugar with the remaining 1/2 teaspoon cinnamon in a small bowl, then set it aside.
4. Roll the puff pastry into a 5 1/2- by 21-inch rectangle, about 1/4-inch thick. Neaten the edges, cut the pastry into four rectangles, and arrange the pieces on the prepared baking sheet.
5. Brush a little egg wash around the pastry edges. Spoon the apple filling into the center of each square, then fold the pastry over the filling to form a triangle. Press the edges together gently, then crimp them with a fork to close. Brush the tops with eggwash and scatter the cinnamon sugar over them.
6. Poke the tops of the turnovers a few times with a fork. Bake until the pastry is golden and crisp, about 20 minutes. Rest the turnovers for 5 minutes, then move them to a wire rack to cool. Serve warm or at room temperature.