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1
Combine apples, cherries, and currants in a medium heatproof bowl.
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2
In a small saucepan, heat apple juice until simmering and pour over dried fruit.
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3
Stir to combine, and let stand until juice is absorbed, about 5 minutes.
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4
Stir in applesauce; set aside.
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5
Place puff pastry sheet on a lightly floured work surface.
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6
Trim edges, and cut out twelve 3-by-3-inch squares, discarding excess dough.
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7
Place a tablespoon of apple filling in center of each square.
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8
In a small bowl, stir together egg and 1 tablespoon water.
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9
Using a pastry brush, lightly brush the edges of each pastry square with egg wash.
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10
Fold pastry over filling to enclose, forming a triangle.
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11
Lightly press edges to seal.
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12
Using a floured fork, crimp edges decoratively with tines, if desired.
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13
Transfer turnovers to a parchment-lined baking sheet.
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14
Repeat with remaining pastry and filling.
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15
Chill for 30 minutes.
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16
Preheat oven to 375 degrees.with rack in center.
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17
Brush turnovers lightly with egg wash, and sprinkle with sugar.
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18
Bake until deep golden brown and puffed, about 25 minutes.
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19
Let cool 10 minutes.
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20
Serve warm or at room temperature.
