Ingredients

  • 2 SugarBee® apples, peeled, cored, and rough chopped
  • 1 tbsp. cinnamon powder
  • 1 tbsp. maple syrup or other sugar substitute 
  • 1 package of store-bought puff pastry sheets thawed
  • 1 egg beaten for egg wash

Directions

  1. Add your rough chopped SugarBee® apples, cinnamon, and maple syrup (or sugar sub.) to a large skillet. Cook on medium low until apple pieces are slightly softened.  You may add a few tablespoons of water to keep them from drying out or a squirt of lemon juice.  We don’t want the mix too soupy, or it will prevent the puff pastry from cooking thoroughly.

  2. While the SugarBee® apples cook, roll out your puff pastry sheets and cut each one into four equal squares. Then spoon the cooked apples into the center of each pastry square (about ½ a cup). Brush the edges of the pastry with your egg wash.

  3. Fold the puff pastry, over on itself from corner to corner to make a triangle shape, and seal / crimp with a fork. Brush the tops of each sealed pastry with the remaining egg wash and transfer them to your GREASED or LINED air fryer rack.  These will rise / expand while they cook, so you may need to cook them in batches depending on the size of your air fryer.

To Cook:

  1. Set your air fryer setting to “air fry”
  2. Temperature 350°F
  3. Timer 15-18 minutes or until golden brown

OPTIONAL FROSTING: Since SugarBee® apples are naturally sweet, frosting these turnovers is completely optional.  To make a quick frosting, take 3 tbsp. of powdered sugar, add it to a small bowl and then add about 1 tsp. of your milk of choice.  Mix and add more sugar or milk depending on the consistency you are looking for. Drizzle over top of cooled pastries. 

Make ahead: You can freeze uncooked turnovers to bake later.  

This recipe makes 8 turnovers. You can keep leftovers stored in the fridge for 2 days in an airtight container. 

Recipe by: Valerie Musser | @valeriesofcoursecatering

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