Apple Turnover - Viennoiserie

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	Ingredient	Quantity
1.	Thawed Puff Pastry Sheets	1
2.	Apple Filling	8 ounces
3.	Apricot Glaze	1/2 ounce
4.	Egg Wash	as needed

Process	Instructions
1. Prepare	Be sure the package of puff pastry is fully thawed, but still cold. Working on a clean flat surface sprinkled with flour, place one sheet of the dough on the board and lightly flour both sides. Roll the sheet of dough out long ways, so it is half again as long as it is wide.
2. Cut	Using a (rolling) pizza cutter, cut evenly in half (long ways) down the middle. Cut twice in the other direction to produce 6 even sided squares of dough.
3. Fill	The turn overs are folded diagonally over the filling. So first brush egg wash along two edges of each square. Put about 1.5 ounces of the chilled apple filling in the center of each dough piece.
4. Fold	Fold over the dough so that you seal the edges that were brushed with the egg wash. Press down firmly.
5. Arrange	Arrange on a parchment lined pan. Completely egg wash the tops of each turnover. Freeze until ready to bake.
6. Prepare	When folded over, if the edges didn't align evenly you can trim by cutting off any uneven edges, using a sharp knife. Score the tops of each turnover as seen in the picture.
7. Bake	Bake in a preheated 375°(F) oven for about 30 minutes. Brush right after removing from the oven with the hot apricot glaze.
Additional Comments:

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