Miso-Caramel Apple Turnovers

Step 1

Cook brown sugar, butter, and miso in a large nonreactive skillet over medium, whisking constantly, until smooth, 3 to 4 minutes. Whisk in heavy cream. Bring to a boil over medium; boil, whisking constantly, for 1 minute. Add apple pieces; cook, stirring often, until just softened, about 8 minutes. Remove from heat.

Step 2

Transfer apple pieces to a large plate using a slotted spoon; reserve caramel in skillet. Refrigerate apple pieces, uncovered, until ready to use.

Step 3

Preheat oven to 375°F with oven racks in upper and lower third positions. Line 2 baking sheets with Reynolds Kitchens® Unbleached Parchment Paper; set aside. Roll out each puff pastry sheet into a 15- x 10-inch rectangle. Cut each sheet into 6 (5-inch) squares. Keep pastry squares in refrigerator until ready to use.

Step 4

Working with 1 pastry square at a time, brush edges lightly with beaten egg. Place about 3 tablespoons cooled apple pieces in center of pastry. Fold pastry in half diagonally over apple pieces to form a triangle; press to seal edges, and crimp using a fork. Transfer turnover to prepared baking sheet. Repeat process with remaining pastry squares and apple pieces, spacing turnovers at least 1 1/2 inches apart on baking sheets.

Step 5

Brush tops of turnovers lightly with beaten egg, and sprinkle evenly with turbinado sugar. Cut 3 (about 3/4-inch) slits in the top of each turnover. Transfer baking sheets to the freezer until turnovers are hardened, about 10 minutes.

Step 6

Bake turnovers until golden brown and puffed, 25 to 30 minutes, rotating baking sheets halfway through bake time. Serve turnovers warm with ice cream and reserved caramel.