Open Faced Apple Turnover

This is not your normal apple turnover. It is not a closed pastry with all that fruit goodness inside. Instead, I decided that I wanted to see what I was eating and just sort of constructed it as I went, it took me a couple of times making it to perfect it. I realized that you have to bake the puff pastry before you add the toppings or else it becomes mushy and doughy on the bottom (just remember that haha). It is so flaky on the crust and it meshes well with the apples, cinnamon, and raisins. It was a hit to the family once I got it right. Now that I got it right, I can share it with everyone. This is very easy to make and does not take many ingredients to make this for either breakfast or a really yummy dessert warmed up with ice cream. Enjoy!

Open Faced Apple Turnover

1 sheet puff pastry
1 can apple pie filling (or you can use homemade applesauce if that is what you have)
1 tsp cinnamon
1/2 cup raisins
1/2 cup flour
1/4 cup brown sugar
1 Tbsp butter
Powdered sugar icing (if desired; recipe follows)

Preheat oven to 400 degrees. Roll out puff pastry into a circle and place on baking sheet sprayed with cooking spray (I used a round pizza baking pan). Bake for 10 minutes. Let cool.

Mix apples, cinnamon, and raisins. Place on top of cooled puff pastry. Mix together flour and brown sugar; cut in butter until the mixture resembles coarse crumbs. Place on top of apples for a streusel topping. Bake for 20 minutes or until crumb topping is browned. Let cool and frost with powdered sugar icing.

Powdered Sugar Icing

2 cups powdered sugar
1/2 tsp vanilla
4-5 Tbsp milk

Add vanilla and 1 Tbsp milk and mix together. Add 1 Tbsp milk and mix until desired consistency. Should use between 4-5 Tbsp milk to make a thick icing.

Variations:
- Use any type of fruit in place of apples; cherry pie filling sounds good too.
- Serve warm with vanilla ice cream for a yummy dessert.
- Drizzle with caramel instead of powdered sugar icing to make caramel apple turnover.