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Apple Turnovers

DIRECTIONS

Preheat the oven to 375° F.
Toast the walnuts in the preheated oven for 7 to 10 minutes, stirring occasionally. Allow the nuts to cool. Then process them in a food processor, using a pulsing action, until they are finely chopped.
Plump the raisins by bringing 1/2 cup of water to a boil and adding the raisins. When the water returns to the boil, turn off the heat. Let the raisins plump in the water for at least 10 minutes. Drain the raisins, saving any raisin water for another use. Set the raisins aside.
Place the diced apples in a small bowl and stir in the cinnamon, nutmeg, salt, flour, fruit sweetener, walnuts, and raisins.
Cut the puff pastry sheet into six 5-inch squares. Prepare the Egg Wash.
Make one turnover at a time. Place 2 tablespoons of the apple filling in the center of each square. Brush the Egg Wash on the edges of the square. Fold the dough over the filling to form a triangle and seal the edges with light pressure from the tines of a fork. Place the completed turnovers on baking paper-lined pans. Brush the tops with Egg Wash. With a sharp knife make 3 small slits on top of each turnover to release steam while baking.
Bake the turnovers in the preheated oven for 35 to 45 minutes, until the pastry is well puffed and golden brown.
Bake only the number of Apple Turnovers you can enjoy in one day. The others can be frozen unbaked for 2 to 3 months, defrosted in the refrigerator, and then baked as needed.