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Baked Apple Turnovers

Let the kids help with filling and sealing the pastry for these crispy fruit-filled treats.

How to Make It

  1. Cook apples and water in a medium saucepan over medium heat, covered, stirring occasionally and breaking up apples with the back of a spoon, 10 to 12 minutes or until apples form a coarse puree. Add SPLENDA® Granulated Sweetener and flour; cook 2 to 3 additional minutes, stirring constantly until SPLENDA® Granulated Sweetener dissolves and mixture is thickened. Stir in cinnamon. Spoon apple mixture into a bowl to cool slightly.

  2. Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray; set aside.

  3. Unroll piecrusts; cut each one into four wedges. Roll each wedge into a 6-inch circle. Place 3 level tablespoons apple mixture on each circle; moisten edges of dough with water and fold dough over to form a half-moon shape. Crimp to seal, and cut vents to release steam. Place on prepared pan; brush tops with egg white.

  4. Bake 15 to 20 minutes or until turnovers are browned. Cool turnovers on a wire rack 10 minutes before serving. Serve warm or at room temperature.

Ingredients

  • 4 Granny Smith apples, peeled and chopped

  • ⅓ cup water

  • ¼ cup SPLENDA® No Calorie Sweetener, Granulated

  • 2 tablespoons all-purpose flour

  • ¼ teaspoon ground cinnamon

  • 1 (15 ounce) container refrigerated pie crusts

  • 1 egg white, lightly beaten

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