Apple Turnovers

It was a blustery cold and snowy day and I had been wanting to make Apple Turnovers for my hubby. He is not much of a sweet eating guy, but he does love apple turnovers and strudels.

I like to add Craisins and a bit of Ginger, I think it really perks up the flavor! I had only 1 puff pastry sheet, so if you have two, double this.

2 tablespoons orange juice
2 small peeled, cored and diced apples, I used Granny Smith (as soon as you are done dicing mix them in a bowl with the lemon juice)
2 tablespoons lemon juice

3 tablespoons dried cherries or craisins
3 tablespoons sugar, plus extra to sprinkle on top (I used the Splenda Sugar Blend which equates to about 2 tablespoons. I did use real sugar to sprinkle on the top
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch kosher salt
1/8 teaspoon ground Ginger

1 sheet frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F.

Add the orange juice to the bowl with the apples and lemon juice. Add the cherries/craisins, sugar, flour, cinnamon, nutmeg, ginger and salt.

Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares.

Brush the edges of each square with the egg wash and neatly place about 1/3 cup 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 non stick sheet pan. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.