Rosemary Apple Turnovers with Honey


Yesterday was the first Saturday morning in quite a while that we had absolutely NOTHING on our schedule! All week, I was looking forward to sleeping in and then relaxing the day away.  Wouldn't it figure that I forgot to turn off my alarm clock, so I was awakened by an obnoxious beeping sound at 5:30 in the morning!  At least I was able to fall back to sleep for a while.  After I finally woke up for good, about 4 hours later, I walked past the kitchen and noticed that we had a few apples.  I remembered this recipe that I read on TheKitchn the other day and intended to make it for breakfast, but then decided I was too hungry to wait for the puff pastry to thaw, so I made them today instead.  These made my whole house smell absolutely amazing.  The hint of rosemary that you get when you bite into these turnovers really gives them a unique and delicious flavor.  I highly recommend making these...soon!

1 sheet Puff Pastry, thawed
1 large Apple, peeled, cored, and diced into 1/4 inch pieces
2 tablespoons Honey
1/4 teaspoon Pure Vanilla Extract
1/8 teaspoon Fresh Rosemary, minced
1/8 teaspoon Freshly Grated Nutmeg
1 tablespoon Flour
Pinch of Salt
1 Egg, lightly beaten
*Cinnamon Sugar, for dusting the tops (I added this)

In a bowl, combine the apple, honey, vanilla, rosemary, nutmeg, flour, and salt.  On a lightly floured surface, unfold the sheet of puff pastry, and trim to a 16x8 inch rectangle.  Cut the sheet into 8 equal 4x4 inch pieces.  Place a generous spoonful of the apple mixture in the center of each square, leaving at least 3/4 inch around all sides.  Using a finger or a pastry brush, gently apply a coat of the beaten egg to the exposed border of the pastry.  Fold each piece into a triangle.  Seal the edges with the tines of a fork, or pinch them with two fingers.  Brush the tops of the turnovers with more of the egg wash.  Slice a few small slits in the top of the turnovers to allow for steam to escape.  *Sprinkle the tops with cinnamon sugar.  Place the turnovers on a lined baking sheet and bake at 375 degrees for 25-30 minutes, until the tops are golden brown.