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Leftover Applesauce Turnovers

Made too much homemade applesauce with the fall apple harvest? Me too. I froze some to serve at Thanksgiving. Oh wait, Thanksgiving was cancelled. I decided to use some as the filling for my apple turnovers.

Servings: 8 Prep Time: 10 mins Cook Time: 23 mins


  • 1 package of puff pastry (in the freezer section at the grocery store)

  • Chucky cinnamon applesauce


  • ½ cup of confectioners sugar substitute (such as swerve OR powder sugar)

  • ½ cup of normal confectioners sugar

  • 1/8 tsp sea salt

  • 1 tbsp heavy cream (optional)

  • ½ tsp of almond extract (secret ingredient for frosting J)

  • additional water as needed

To make the turnovers:

1. Remove puff pastry from package and allow to unthaw on the kitchen counter for 1 - 1– ½ hours before you plan to make the turnovers.

2. Working on a floured surface, open one of the puff pastries and flatten. Using a rolling pin, gently roll into an 11x11 square. A square is the ideal shape.

3. Using a pizza cutter, make a cut down the middle horizontally and vertically creating 4 even squares.

4. Place 2 -3 tbsp of applesauce on one half of each square leaving a border around the edge that does not have filling.

5. Fold over the other half of the turnover and use a fork to pinch/seal the edges.

6. Place turnovers on a parchment lined baking sheet.

7. Repeat with other puff pastry.

8. Bake 400° for 23 minutes until puffy and lightly browned.

For the frosting…

Combine the sugars, salt, almond extract and heavy cream in medium sized bowl. Use a wire whisk to stir; it will be very thick. To get the frosting to come together, splash in a tiny bit of water, stir, and repeat as needed until the desired consistency is achieved. I prefer a thicker frosting for the turnovers.

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