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Parve
Easy
1 Hour
Diets 
I often collect recipes from Kallahs’ friends to make cookbooks for their bridal showers. This one was sent to me and I made it that very Shabbos. It was a big hit!
2 tablespoons Tuscanini Lemon Juice
4 cups water
4 Granny Smith apples, peeled, cored, and sliced
2 tablespoons oil
1 cup Haddar Brown Sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25-ounce) package puff pastry sheets, thawed
1 tablespoon soy milk
1 teaspoon vanilla
Combine the lemon juice and four cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
Heat oil in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about two minutes. Add brown sugar, and cinnamon, and cook, stirring, for two more minutes. Stir together cornstarch and one tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each square. Fold over from corner to corner into a triangle shape, and press edges together and seal well. Place turnovers on a baking sheet, leaving about one inch between them.
Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
To make the glaze, mix together the confectioner’s sugar, soy milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or soy milk if necessary. Drizzle glaze over the cooled turnovers.
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