4 large apples, peeled, cored & cut into small chunks
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon vanilla
In a bowl, toss the apples with the sugars, vanilla, lemon juice and honey. The honey adds a rich, warm flavor to the apples. Use fresh squeezed lemon juice. Bottled lemon juice has too harsh a flavor for this recipe.
In a nonstick pan, melt the butter until it just starts to turn golden then add the apple mixture and saute until the apples caramelize.
Turn the heat down to low and saute for another 5 minutes until the apples are soft but not mushy. Cool the apple mixture by putting it in a chilled bowl.
Letting the butter turn golden before adding the apples helps create a caramel flavor in this filling.
Meanwhile, roll out your puff pastry sheet on a lightly floured surface.
Once your pastry is about 1/4 inch thick, cut out even squares, about 4 inches each. Begin assembling your turnovers by placing a spoonful of the apple mixture across the middle of each pastry square.
Fold over one corner of the pastry to form a triangle. If your mixture is a bit high, just lightly push the pastry & filling down so the corners can meet. Fold the edges up and using a fork, press the edges together to seal the turnover. Don't worry about the turnovers looking perfect. They will once they bake!
For a little twist, I made some of the turnovers with pecans. I folded these differently so that my guests could tell which ones had nuts in them. I folded these into rectangles instead.
They are delicious warm, at room temperature or chilled. If you want to store them make sure to store in an airtight container.