2 tablespoons lemon juice
4 cups water
4 Granny Smith apples – peeled, cored and sliced
2 tablespoons butter
1 cup Fischer & Wieser’s Bacon & Apple Jam
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 teaspoon vanilla extract
¼ cup granulated sugar
Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add Fischer & Wieser’s Bacon & Apple Jam and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
Preheat the oven to 400 degrees F. Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Brush beaten egg over the top of each turnover, and sprinkle with white sugar before baking. Place turnovers on a baking sheet, leaving about 1 inch between them. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned.