Instructions

1. 

   1

   Prep puff pastry & egg wash

   • You can bake only 6 turnovers at a time. Assemble full batch of 12 turnovers. Bake the first batch of 6, reserving remaining 6 in refrigerator.
   • Roll out puff pastry into a 12-by-15-inch rectangle; place on a parchment-lined baking sheet and refrigerate for 30 minutes.
   • In small bowl, combine eggs, egg yolk and a pinch of salt; beat with fork until blended. Let stand at room temperature.

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2. 

   2

   Make filling

   • Peel and core apples.
   • Cut two-thirds of apples into ½-inch pieces. Cut remaining apples into ¼-inch slices.
   • In medium saucepan over medium heat, stir together diced apples, sugar, cinnamon, lemon juice and 2 tablespoons water.
   • Cook, stirring occasionally, until sugar is dissolved and mixture begins to thicken, about 8 minutes.
   • Remove from heat and stir in sliced apples; cool completely before filling turnovers.

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3. 

   3

   Assemble turnovers

   • Cut puff pastry into 12 rectangles, each 3¾ by 4 inches.
   • Place ½ oz cheddar in center of each rectangle; top with apple filling, dividing evenly.
   • Fold pastry in half to form smaller rectangles. Press edges firmly with fingers or fork to seal.
   • Using fork, poke tops of turnovers a few times to prevent them from overflowing.

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4. 

   4

   Slide metal tray into bottom oven shelf

   • Place 6 turnovers, evenly spaced apart, in Zones 1, 2 and 3 of Brava metal tray.
   • Press green button to begin preheating.
   • Note: You will insert food once preheat completes.
   • Using pastry brush, brush tops of turnovers with egg wash.
   • When Brava is preheated, slide metal tray into bottom shelf. Press green button again to begin baking.

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5. 

   5

   Serve

   • When your food is done, transfer turnovers to wire rack or plate and cool for 10–15 minutes before serving.
   • Bake second batch of turnovers or refrigerate for up to 24 hours or freeze for up to 3 months.

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