Fruit turnovers can be breakfast, dessert or a snack.

Brandied Apple Turnover (prep. time1 hour. Yield 18 pastries)

4 medium-sized, semi-tart apples like Macintosh, peeled, cored and cut into a medium/small dice

4 Tb. unsalted butter

1 Tb. ground cinnamon

1 tsp. grated nutmeg

½ tsp. powdered ginger

Pinch of salt.

½ C. white sugar

¼ C. brandy

2 sheets puff pastry, thawed and rolled to about ¼ inch thick.

1 beaten egg and water or milk for an egg wash

Glaze:

½ C. powdered sugar

1 Tb. brandy

Enough milk to make the glaze consistency

Pre-heat oven to 375.  Line 2 sheet pans with parchment paper.  Melt the butter in a large skillet. Stir in the sugar, spices and salt.  Stir in the apple cubes to coat before stirring in the brandy.  Simmer until the apples begin to break down.  Remove from heat and allow the apple mixture to cool to room temperature. (This can be speeded up by putting the mixture in the freezer for about 15 minutes)  Cut each pastry sheet into 9 squares.  Spoon about a teaspoon worth of apple mixture into the center of each square.  Wet fingers with water and dampen the edges of the pastry before folding into triangles and pinching the edges to seal.  Brush each pastry with egg wash so they will brown better.  Chill the pastries for several minutes before putting the pans in the hot oven. Once the pastries are puffed and browned, allow to cool on wire racks. Mix the powdered sugar, brandy and milk for the glaze.  Once the pastries are cooled,  use a fork to drizzle the glaze over each.

(You can use whatever fruit is in season or that you like.  Frozen fruits are fine prepared with the butter and sugar in a skillet. The brandy can always be left out,)