French Apple Turnovers

I always want to incorporate the use of phyllo pastry in my baking. And this is my first attempt at doing so with this French Apple Turnovers recipe from Epicurious.  The recipe called for puff pastry but I decided to use phyllo pastry instead.  The recipe below is the original recipe using puff pastry.

The end result was quite tasty.  There was a nice crunch, but I think I should give this recipe another try with puff pastry instead.  I found working with the phyllo pastry for the first time a bit difficult.  Each turnover I made was a slightly different shape.



French Apple Turnovers
Printable Recipe

Ingredients:

Filling
3/4 pound Granny Smith apples
3/4 pound Golden Delicious apples
1/4 cup water
3 tablespoons sugar
3/4 teaspoon fresh lemon juice

Pastry
1 16-ounce package all-butter frozen puff pastry (1 or 2 sheets, depending on brand), thawed
1 egg, beaten to blend (for glaze)
Superfine sugar (optional)

Directions:
Filling:
1) Peel, core, and cut apples into 1-inch pieces (about 4 cups).
2) Place apples in medium saucepan; add 1/4 cup water, 3 tablespoons sugar, and lemon juice. Bring to boil, stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low and simmer until apples are very tender, stirring frequently, about 12 minutes. Remove from heat. Gently mash apples with fork or potato masher until mixture is very soft but still chunky. Cool completely. DO AHEAD: Filling can be made 2 days ahead. Cover and refrigerate.
3) Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Line 2 baking sheets with parchment paper.

For pastry
4) Stack 2 puff pastry sheets together and roll out on lightly floured surface to 15-inch square.
5) Cut pastry into nine 5-inch squares. Place 1 generous tablespoon filling in center of each of 8 squares (reserve remaining square for another use). Lightly brush edges of 1 pastry with beaten egg. Fold half of pastry square over filling, forming triangle. Press and pinch pastry edges with fingertips to seal tightly. Lightly brush pastry with beaten egg. Sprinkle lightly with superfine sugar, if desired. Repeat with remaining squares. Using thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape. Place triangles on prepared baking sheets.
6) Refrigerate until firm, about 15 minutes.
7) Bake turnovers until beginning to color, about 15 minutes. Reverse baking sheets from top to bottom. Reduce oven temperature to 350°F; continue baking until turnovers are firm and golden, 10 to 15 minutes longer.
8) Cool at least 15 minutes before serving. Serve warm or at room temperature.