Wash apples

Peel skin off the apples

Dices apples in medium to small pieces

Add the butter to the pot on medium heat

When the butter is a nutty gold color add your apples

Add your brown sugar

Add your granulated sugar

Add almond essence

Add your Cinnamon

Add nutmeg

Add vanilla

Add lemon juice

Add water

Now let the apples break down into a soft jam like texture. They will swell and break down, swell and break down. We wanted a very soft bite with our filling so it was on for about 30 mins

Sprinkle some flour on the surface your putting your puff pastry so that it doesn’t stick to the surface

While the apple breaks down roll out your puff pastry with a rolling pin (flour the filling pin also)

Cut the puff pastry with a knife or pizza cutter into your desired size

When your apples are done and you have a soft jammy consistency let it cool before adding it to the pastry. (We put ours in the freezer for a faster cooling time)

As it cools make your egg wash with your egg and almond milk( we used almond milk in the egg wash because it adds a Carmel flavor and thins out the egg wash)

When the filling is cool it’s time to add it to your puff pastry

When you have added your filling fold the pastry in half it will have a triangle shape

After you have folded it in half press the edges down with your fingers to close up your Apple turnovers

After you have pressed the edges you can use a fork to further seal the edges and also give it a nice look.(it doesn’t have to be perfect mine certainly were not)

Add egg wash too all the turn overs

You can stop here but I like to drizzle some honey on top for presentation wise but it also takes the turnover to another level!!

Add some confectioners' sugar and some cinnamon for presentation

Now you are all set to serve .