Melt 2 Tbsp. of the butter in a small saucepan over medium heat. Stir in apples, 1/2 cup of the water, 2 Tbsp. of the sugar, chai seasoning, and ginger. In a small bowl, mix cornstarch with remaining 2 Tbsp. water to make a slurry; add slurry to apple mixture. Cook for 5 to 10 min., stirring occasionally, until apples are tender and sauce starts to thicken. Remove from heat and let cool; it will thicken even more as it cools.

Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper. Cut each puff pastry sheet in half lengthwise then cut each half in thirds to create 6 squares of pastry from each sheet. Spoon 1 heaping Tbsp. of apple mixture onto each square. Using your fingers, brush edges lightly with water then fold one corner of the square to the opposite corner to form a triangle. Use the tines of a fork to press the edges shut. Melt remaining 2 Tbsp. butter and brush over tops of all turnovers. Sprinkle tops with remaining sugar. Bake for 25 to 30 min. until golden brown. Let cool slightly before serving.

ITEMS IN THIS RECIPE

Vanilla Bean Sugar

130

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Mt. Baker Chai Seasoning

71

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Sliced Crystallized Ginger

61

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