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Melt butter in large skillet over medium heat and add diced apples, sugar, brown sugar, and cinnamon. Cook for about 20 minutes, stirring occasionally, until apples are soft. Make a slurry with cornstarch and water and add to the apple mixture. Cook for a few more minutes until thickened.
Remove from the heat and allow to cool completely. The apple mixture can be refrigerated for a few days before using.
Cut the dough in half and refrigerate the other half until ready. Roll half the dough into a 10 by 10-inch square and then cut that into four equal squares that are 5 by 5 inches in size.
Spoon about 2 tablespoons of the filling a little over the center of each square. Brush the borders of each square with the egg wash and fold the squares in half to meet the other side. Press gently to seal. Take a fork dipped in flour and crimp all along the two edges that were folded over.
Place the turnovers on a parchment-lined baking sheet and chill them for at least 30 minutes while you work on the other half.
Preheat the oven to 400° F. Brush the turnovers with the egg wash and vent on the tops of each with a sharp knife.
Bake for 20-25 minutes, or until golden brown.
Mix all glaze ingredients and drizzle over the turnovers. Serve warm or at room temperature.