Instructions

1. Place apples in medium saucepan with 1/4 cup sugar, water, lemon juice, vanilla, a tiny pinch of salt and the whiskey if using. Bring apples to a boil, stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low and simmer the apples until they are tender and you can mash them easily with a potato masher, about 15-20 minutes. Remove the apples from rom heat. Gently mash apples mixture iso it’s soft but still chunky. Cool completely. You could also put the mixture, uncovered, in the fridge or if you’re like me- pop it outside in the snow for an hour- to speed things along!
2. When ready to bake, preheat oven to 400F degrees; line two baking sheets with either parchment or a silicone baking mat.
3. Mix the 1 tablespoon of sugar and 1/2 teaspoon of cinnamon together in a small bowl; set aside.
4. Put the two sheets of puff pastry on top of one another and roll them out together on a lightly floured surface to form a 15-inch square. Cut pastry into nine even squares. Place 1 generous tablespoon of filling in the center of each square. Lightly brush edges of pastry with beaten egg. Fold half of the pastry square over filling, forming a triangle. Press the pastry edges with fingertips and pinch lightly to form a nice seal. Lightly brush top of the turnover with beaten egg. Sprinkle with cinnamon-sugar mixture. Repeat with remaining squares.
5. Place triangles on lined baking sheets and refrigerate until firm, at least 15-20 minutes.
6. Bake turnovers in preheated oven until beginning to color, about 15 minutes. Reverse baking sheets from top to bottom. Continue baking until turnovers are firm and golden, about 12-15 minutes longer. Keep a close eye on them as they can get too brown all too quick. Turn heat down in oven if neccesary.
7. Remove turnovers from oven and let cool 15 minutes before serving. Serve warm or at room temperature.
8. Share them over coffee with your dad if you can 🙂