Baked Apple Turnovers

Recipe View Prepare the Apple Filling: In a medium saucepan, combine the chopped apples and water. Cook over medium heat, covered, stirring occasionally and gently breaking up the apples with the back of a spoon, until they form a coarse puree (approximately 10-12 minutes).

Recipe View Sweeten and Thicken: Add the granulated sweetener and flour to the apple mixture. Continue to cook for an additional 2-3 minutes, stirring constantly, until the sweetener dissolves and the mixture thickens into a luscious filling. Stir in the ground cinnamon to infuse the apples with warmth.

Recipe View Cool the Filling: Spoon the apple mixture into a bowl and allow it to cool slightly while you prepare the pastry.

Recipe View Preheat and Prepare: Preheat your oven to 425 degrees F (220 degrees C). Lightly coat a baking sheet with cooking spray to prevent sticking. Set aside.

Recipe View Assemble the Turnovers: Unroll the refrigerated pie crusts on a lightly floured surface. Using a sharp knife or pizza cutter, divide each crust into four equal wedges. Gently roll each wedge into a 6-inch circle.

Recipe View Fill and Seal: Place 3 level tablespoons of the cooled apple mixture in the center of each circle. Moisten the edges of the dough with a little water. Fold the dough over to create a half-moon shape. Crimp the edges firmly with a fork to seal in the filling. Cut small vents in the top of each turnover to allow steam to escape during baking.

Recipe View Bake to Golden Perfection: Arrange the assembled turnovers on the prepared baking sheet. Brush the tops with lightly beaten egg white to promote browning and a glossy finish.

Recipe View Bake: Bake in the preheated oven for 15-20 minutes, or until the turnovers are beautifully browned and the pastry is cooked through.

Recipe View Cool and Serve: Transfer the baked turnovers to a wire rack and let them cool for about 10 minutes before serving. Serve warm or at room temperature and enjoy!