Prep: 10 minutes Bake: 20 minutes yield: 6 turnovers Approximate cost per serving: $0.36
1 medium apple, peeled, cored and diced
2 Tbsp. seedless raspberry jam
1 1/2 tsp cornstarch
1 1/2 Tbsp sugar
1/4 tsp. cinnamon
1 sheet frozen puff pastry (from 1 17.5 ounce package), thawed
1 large egg, lightly beaten
1. Position a rack in lower third of oven; preheatto 400*F. Line a bakingwith parchment. Mix apple, jam and cornstarch in a bowl. Mix sugar and cinnamon in another bowl.
2. On a lightly floured surface, roll out pastry into an 8-by-12-inch rectangl. Cut into 6 4-inch squares.
3. Spoon some apple mixture into center of each square, leaving a 1-inch b0rder. Brush borders with beaten egg. Fold each square, leaving a 1-inch border. Brush borders with beaten egg. Fold each square into a triangle; press edges with a fork to seal tightly. Cut 2 small vents in top of each turnover. Sprinkle each turnover with cinnamon sugar. Place turnovers on lined baking sheet.
4. Bake until golden and puffed, about 20 minutes. Serve warm.