Ingredients:

  • 2 cups (300g) Granny Smith apples, peeled and finely diced
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) salt
  • 1 tsp (5ml) lemon juice
  • 1 sheet (250g) frozen puff pastry, thawed according to package directions
  • 1 large (50g) egg, beaten
  • 1 tbsp (8g) turbinado sugar
  • 1/4 cup (30g) powdered sugar
  • 1 tbsp (15ml) milk
  • 1/2 tsp (2ml) vanilla extract

Instructions:

  1. Place the diced apples, maple syrup, cinnamon, salt, and lemon juice in a small saucepan over medium heat.
  2. Sauté for 5–7 minutes until the apples are tender-crisp and the liquid has reduced to a thick, syrupy glaze.
  3. Remove the apple filling from heat and let cool for 10 minutes.
  4. Preheat your oven to 400°F (200°C) and roll out the puff pastry on parchment paper.
  5. Cut the puff pastry sheet into 6 equal rectangles.
  6. Place a generous tablespoon of the cooled apple mixture in the center of each square.
  7. Fold the corners of the pastry toward the center, pressing slightly to seal, or leave them open-faced for a tart style.
  8. Brush the edges of the pastry with the beaten egg wash and sprinkle the top with turbinado sugar.
  9. Bake for 18–22 minutes until the pastry is golden brown and mahogany-colored.
  10. Whisk together powdered sugar, milk, and vanilla extract to create a light glaze; drizzle over the finished pastries.