Apple Turnovers are great for breakfast.  I used some tart Granny Smith apples along with gluten free puff pastry in making this recipe.  They were crispy, sweet and delicious.  And they are best eaten warm, not long after taking them out of the oven.

I love to buy my fresh veggies from Whole Foods Market, Wegmans and Sprouts Farmers Market.  Their selection is outstanding.  If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.

Ingredients:
Puff Pastry, (1 sheet-8.6 ounces/245g gluten-free pastry)
2 Cups of red or green apples, diced
1/4 Cup of organic sweetener or coconut sugar plus more for topping
1/4 Cup of water, divided in half
1 Teaspoon of vanilla extract
3/4 Teaspoon of ground cinnamon
1/4 Teaspoon of Himalayan salt
Pinch of ground nutmeg
2 Teaspoons of cornstarch
Gluten free all-purpose flour, for dusting
3 Tablespoons (45 ml) full-fat coconut milk

Directions:
-Preheat the oven to 400F and line a baking sheet with parchment paper or you can use a silicone mat. In a medium sauce pan on low heat combine the apples, sugar, 2 tablespoons of water, vanilla, cinnamon, Himalayan salt and nutmeg stir until combine. Bring to a simmer then adjust heat to medium-low and simmer for 5 to 7 minutes. Stir until apples soften. In a medium size bowl, whisk together the remaining 2 tablespoons of water and cornstarch to make a slurry. When the apples have softened, stir slurry into the pan and heat until clear and thickened. Remove pan from the stove and set aside.
-Lightly dust a surface with flour and lay out the puff pastry then use a rolling pin to roll it out to a 10×10 inch (25 cm) square, and cut it into four 5×5 inch (13 cm) squares.
-Transfer square to a baking sheet. Divide apple filling between the four squares, placing it in a little pile, in the middle of each one. Use a brush to lightly dampen two connecting edges of the pastry with coconut milk, then fold one corner to the opposing and seal edges by pressing down with a fork. Then repeat the remaining pastries and cut small holes into the top of each one for ventilation. Brush each turnover with coconut milk, then sprinkle with coconut sugar or an organic sweetener over the top. Bake for 20 minutes or until golden brown on top. Cool on a rack for 10 to 15 minutes. Enjoy!