Apple And Rhubarb Turnovers - cooking recipe

Ingredients

2 medium apples, peeled, cored and cut into thin wedges
2 tbsp butter
2 cups coarsely chopped rhubarb
1/3 cup firmly packed brown sugar
1 tbsp lemon juice
1/2 tsp ground cinnamon
2 sheets frozen puff pastry, thawed
1 None egg, lightly beaten
1 tbsp powdered sugar

Preparation

Preheat the oven to 400\u00b0F. Grease a baking pan.
Melt the butter in a medium skillet on medium heat. Cook the apple, rhubarb, brown sugar and lemon juice, stirring occasionally, until the sugar dissolves and the apple starts to caramelize. Stir in the cinnamon. Spread the mixture on a tray and cool for 10 mins.
Cut two 6-inch rounds from each pastry sheet. Place a quarter of the fruit mixture on each pastry round; brush around the edges with egg. Fold the pastry over to enclose the filling; pinch the edges together to seal. Place the turnovers on the prepared pan. Brush with egg.
Bake for about 15 mins or until lightly browned. Cool slightly.
Dust with sifted powdered sugar and serve warm with whipped cream or ice cream, if desired.