Apple-Maple Turnovers

Ingredients

• 2  granny smith apples cored peeled cut into 1/2-inch dice
• 2 tablespoons maple syrup 
• 1 tablespoon milk 
• 1 sheet puff pastry frozen thawed (half of a 17.5-oz. box)
• 3 tablespoons sugar 
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Melt butter over medium-high heat in a medium skillet.
2. Add apples and cook, stirring occasionally, until browned and beginning to soften, 5 minutes. Stir in 2 Tbsp. sugar and maple syrup. Cook, stirring, until apples are soft but not falling apart and liquid is syrupy, 1 to 2 minutes.
3. Transfer to a bowl and let cool completely.
4. Preheat oven to 400F. Line a baking sheet with parchment. Unroll pastry; cut into 4 squares.
5. Place 1 piece of pastry in front of you so that a point faces you. Spoon apple mixture over half, leaving a 1/2-inch border. Fold over to enclose filling, forming a triangle. Press edges with a fork to seal. Repeat with remaining pastry pieces and apples.
6. Place on baking sheet, brush with milk, sprinkle with remaining 1 Tbsp. sugar and bake until puffed and golden, 20 to 22 minutes.
7. Let stand for 5 minutes.
8. Serve warm.