This recipe makes 4 large turnovers, possibly enough to split.
3 apples, peeled, chopped (a mix of tart and sweet is good)
2 tablespoons butter
4 tablespoons sugar
1 1/2 teaspoons arrowroot powder
1/2 teaspoon vanilla
1/3 cup marzipan, chopped
1 package frozen puff pastry, thawed
1 egg + 1 tablespoon water beaten together in a small bowl
turbinado sugar for sprinkling
- Heat butter in a skillet over medium heat. Add the apples, salt, sugar, and arrowroot, and stir well. Cook, stirring frequently, until apples soften, about 8 minutes. Stir in vanilla. Remove from heat and let cool completely.
- Heat oven to 400°F. Roll out the pastry on a lightly floured surface to a 14 inch square. Cut the square into 4 equal smaller squares. Sprinkle a heaping tablespoon of chopped marzipan over each square. Divide the apple mixture evenly onto all the squares. Brush the egg on all the edges of the squares. Fold the squares over to form triangles. Press the edges together with a fork. Brush the tops of the turnovers with the egg wash. Sprinkle with turbinado sugar and poke a few holes in each turnover using a sharp knife.
- Place the turnovers on a parchment or silicone lined baking sheet and bake for 25 minutes or until turnovers are golden brown. Let cool 10 minutes before enjoying. Serve with ice cream if desired.