1. Peel and small dice apples. Toss in lemon juice as you work to keep the apple from turning brown.

2. Mix 1 Tbsp. of water and corn starch.

3. Melt butter in skillet

4. Add sugars, spices, cornstarch mix, and water. Whisk to fully incorporate.

5. Add apples and continue to cook over medium heat, stirring often.

6. Once the mixture comes to a boil, lower the heat to a simmer and cook until apples are soft.

7. Roll out pastry dough to approximately 1/8 inch thick. Cut into desired shape.

8. Prepare baking sheets with parchment paper and preheat oven to 450°F.

9. Whisk egg and water. Lightly brush onto edges of pastry dough. Spoon apple filling onto the middle of
the dough pieces taking care not to add too much which could cause the pastry to burst during baking.
We used 1 tablespoon per 3-inch circle.

10. Fold over the dough and pinch or crimp the sides to seal. If the egg white has dried, you can always add
a touch more to help “glue” the dough together.

11. Slit tops of turnovers to help with venting and brush entire top with remaining egg wash.

12. Bake for 25 minutes or until the dough is nicely browned.

13. Let cool on baking tray for 15 minutes then transfer to cooling rack.

14. Once the turnovers are completely cool, prepare the icing.

15. In small bowl, add powdered sugar, heavy cream, and apple flavoring, mixing well. Add more heavy
cream to thin. This should create a nice, thick icing that is pourable, but not too thin.

16. Drizzle over turnovers and enjoy!

Store at room temperature for up to 3 days