These apple turnovers with their touch of brown sugar and cinnamon are a delicious sweet treat, great for dessert or dressing up your breakfast.
1 refrigerated pie crust
2 tart apples (such as granny smith or Winesap), peeled, finely chopped (about 1 1/2 cups)
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 egg, beaten
4 teaspoons butter or margarine
2 tablespoons milk, divided
2 tablespoons sugar
Roll pie crust into a 10-inch square on a lightly floured surface. Cut into sixteen 2 1/2 inch squares. Combine apples, brown sugar, cinnamon and egg in a large bowl, toss to mix.
Preheat oven to 425 degrees. Place pastry squares on an ungreased baking sheet. Spoon 1 tablespoon apple mixture onto each square. Dot each square with 1/4 teaspoon butter.
Fold each pastry over filling to form a triangle, brush pastry edges with some milk and press to seal.
Brush pastry tops with remaining milk and sprinkle with sugar. Bake until golden brown, about 10 minutes.
Makes 16