- 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
- 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.
- 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.
- 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.
- Set your air fryer setting to “air fry”
- Temperature 350°F
- 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