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1
For the filling: Put the apples in a medium saucepan and add 1/3 cup water, the sugar and lemon juice.
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2
Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves.
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3
Cover, then reduce the heat to medium-low and simmer until the apples are very tender, stirring frequently, about 12 minutes.
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4
Remove from the heat.
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5
Gently mash the apples until the mixture is very soft, but still chunky.
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6
Cool completely.
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7
Position 1 rack in the top third of the oven and 1 rack in the bottom third.
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8
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
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9
For the pastry: Stack the pastry sheets together, and then roll them out on a lightly floured surface to a 15-inch square.
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10
Cut the pastry into 9 (5-inch) squares.
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11
Put 1 generous tablespoon apple filling in the middle of each square.
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12
Lightly brush the edges of each square with the beaten egg.
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13
Fold half of the pastry square over the filling, forming triangles.
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14
Press and pinch the pastry edges with fingertips or a fork to seal tightly.
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15
Chill the turnovers slightly to firm the dough, about 15 minutes.
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16
Remove the turnovers from the refrigerator.
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17
Make small slits or holes on top of each triangle with a sharp knife or a fork so the steam can escape.
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18
Lightly brush the pastry triangles with beaten egg and sprinkle lightly with sugar.
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19
Transfer to the baking sheets.
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20
Bake the turnovers until golden brown, about 20 minutes.
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21
Cool at least 15 minutes before serving.
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22
Serve warm or at room temperature with a scoop of vanilla ice cream and a generous drizzle or pour of Caramel Sauce.
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23
Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan.
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24
This is the only time you can stir the sugar.
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25
If you stir it while it's cooking, it turns to rock candy.
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26
Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes.
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27
Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes.
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28
Do not stir while this is happening.
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29
You've got to watch the pot, because it goes from caramel to burnt really quickly.
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30
And be careful, the mixture is extremely hot!
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31
Turn off the heat and stand back to avoid splattering.
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32
Slowly add the cream.
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33
Don't panic - the cream will bubble violently, and the caramel will solidify.
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34
Just give it more time to liquefy again-trust me!
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35
Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes.
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36
Allow the sauce to cool to room temperature, at least 4 hours.
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37
It will thicken as it sits.
