Brandied Apple Turnovers with Maple Icing

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• 2 tablespoons butter
• 1 cup thinly sliced apples
• 2 tablespoons brandy
• 1 sheet thawed puff pastry
• egg wash (1 egg whisked with 1 teaspoon water)
• 1/4 cup powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon maple extract

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1. Heat 2 tablespoons butter in a sauté pan over medium heat. Add 1 cup thinly sliced apples and sauté briefly.
2. Pour in 2 tablespoons brandy and stir to combine.
3. Unroll 1 sheet thawed puff pastry. Cut into four squares.
4. Top each square with brandied apples. Brush edges of pastry with egg wash (1 egg whisked with 1 teaspoon water).
5. Fold opposite corners of pastry squares over apples to cover and crimp edges with a spoon to make turnovers.
6. Brush tops of turnovers with egg wash and sprinkle with sugar.
7. Bake turnovers at 400 degrees for 16-18 minutes or until golden brown and flaky.
8. Let cool completely.
9. Whisk together 1/4 cup powdered sugar 2 tablespoons heavy cream and 1 teaspoon maple extract until smooth.
10. Drizzle maple icing over turnovers.

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Enjoy!