Prepare the Puff Pastry: sprinkle your clean surface lightly with all-purpose flour. Unfold the thawed puff pastry. Roll it out carefully to a 2mm thick square with a rolling pin. Cut the puff pastry into 4 equal squares.
Fold & Seal the Apple Turnovers: Add a tablespoon of applesauce to the center of each puff pastry sheet. Fold them from corner to corner to form a triangle shape. First, seal the edges by gently pressing the puff pastry together with your fingers, then press with a fork.
Brush with Egg Wash: Brush the egg wash evenly onto the turnovers’ surface with a basting brush. This gives them a golden brown color out of the oven.
Cut the Apple Turnovers: Carefully cut a few vents on the turnovers’ surface with a fork or knife. This prevents a soggy center by allowing inner moisture to escape. (Optional): Sprinkle some sugar on the turnovers for additional sweetness.
Bake the Apple Turnovers: Carefully place the turnovers on a baking tray lined with parchment paper. Put in a 400°F oven until golden brown (roughly 20 – 25 minutes).
Serve: Remove from oven and set aside to cool to room temperature before serving.
Chunks vs No Chunks: We tried using applesauce with apple chunks and smooth applesauce without chunks. The ones with chunks work better, but the ones without chunks also worked.