Rosemary Apple Turnovers with Honey

Recipe from Sara Kate Gillingham-Ryan

1 recipe single pie crust, chilled or 1 sheet puff pastry, thawed
1 large apple, about 8-10 ounces, peeled, cored and cut into 1/4-inch dice
2 tablespoons honey
1/4 teaspoon pure vanilla extract
1/8 teaspoon minced fresh rosemary
1/8 teaspoon freshly grated nutmeg
1 tablespoon all-purpose flour
pinch salt
1 egg, lightly beaten

Preheat oven to 375° F.

In a bowl, combine the apple, honey, vanilla, rosemary, nutmeg, flour, and salt. Set aside.

On a lightly floured surface, roll out the pie crust out to a 17- x 9-inch rectangle. (If using puff pastry, unfold the sheet.) Trim to a 16- x 8-inch rectangle. Cut the sheet into eight 4- x 4-inch pieces.

Place a generous spoonful of the apple mixture in the center of each square, leaving at least 3/4-inches around all sides. Using a finger or a pastry brush, gently apply a coat of the beaten egg to the exposed border of the pastry.

Fold each piece to form a triangle. Seal the edges with the tines of a fork, or pinch with two fingers. Brush the tops of the turnovers with more of the egg wash. Slice a few small slits in the top of the turnovers to allow steam to escape.

Place the turnovers on a lined baking sheet and bake for 25-30 minutes, until the tops are golden brown.