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+# Apple Puff Pastry Turnovers
+
+## Ingredients:
+- 1 sheet puff pastry, thawed (typically about 320g or 11 oz)
+- 1 can (21 oz / 595g) apple pie filling
+- 1/4 tsp ground cinnamon
+- 1/8 tsp ground nutmeg
+- 1 tsp vanilla extract
+- 1 tbsp lemon juice
+- 1 egg (for egg wash)
+- 2 tbsp coarse sugar (optional, for topping)
+
+## Instructions:
+
+1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
+
+2. In a bowl, mix the apple pie filling with cinnamon, nutmeg, vanilla extract, and lemon juice. Set aside.
+
+3. On a lightly floured surface, roll out the puff pastry sheet to about 12x12 inches. Cut into 9 equal squares (4x4 inches each).
+
+4. Drain excess liquid from the apple filling mixture.
+
+5. Place about 2 tablespoons of the apple filling in the center of each pastry square.
+
+6. Fold each square diagonally to form a triangle. Use a fork to crimp and seal the edges.
+
+7. Transfer the turnovers to the prepared baking sheet, leaving about 1 inch of space between each.
+
+8. Cut a small slit (about 1/2 inch) on the top of each turnover to allow steam to escape.
+
+9. In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash.
+
+10. Brush the tops of the turnovers with the egg wash. If desired, sprinkle with coarse sugar.
+
+11. Bake for 20-25 minutes, or until the turnovers are puffed and golden brown.
+
+12. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
+
+13. Serve warm or at room temperature.
+
+Yield: 9 turnovers
+
+Note: Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in a 300°F (150°C) oven for 5-10 minutes to crisp up the pastry before serving.
+
+---
+
+# Strawberry Puff Pastry Tarts
+
+## Ingredients:
+- 1 sheet puff pastry, thawed (typically about 320g or 11 oz)
+- 1 can (21 oz / 595g) strawberry pie filling
+- 1 tsp vanilla extract
+- 1 tbsp lemon juice
+- 1/4 tsp ground cardamom (optional, for added flavor)
+- 1 egg (for egg wash)
+- 2 tbsp sliced almonds (optional, for topping)
+- Powdered sugar for dusting
+
+## Instructions:
+
+1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
+
+2. In a bowl, mix the strawberry pie filling with vanilla extract, lemon juice, and cardamom (if using). Set aside.
+
+3. On a lightly floured surface, roll out the puff pastry sheet to about 12x12 inches. Cut into 6 rectangles, each about 4x6 inches.
+
+4. Transfer the rectangles to the prepared baking sheet, leaving about 1 inch of space between each.
+
+5. Using a knife, score a border about 1/2 inch from the edge of each rectangle, being careful not to cut all the way through. This will create a "frame" for your tarts.
+
+6. Prick the inner rectangle several times with a fork to prevent it from puffing up too much during baking.
+
+7. Drain excess liquid from the strawberry filling mixture.
+
+8. Spoon about 3 tablespoons of the strawberry filling onto the center of each rectangle, spreading it evenly within the scored border.
+
+9. In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash.
+
+10. Brush the borders of the tarts with the egg wash. If desired, sprinkle sliced almonds on the borders.
+
+11. Bake for 15-18 minutes, or until the pastry is puffed and golden brown.
+
+12. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
+
+13. Once cooled slightly, dust with powdered sugar.
+
+14. Serve warm or at room temperature.
+
+Yield: 6 tarts
+
+Note: These tarts are best enjoyed the day they're made. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F (150°C) oven for 5 minutes to crisp up the pastry before serving.
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