Crust and Filling
4 dried figs, stems remove and finely chopped or 1/2 cup chopped walnuts
1/4 cup packed brown sugar
1 ½ Tbsps Flying Olive's Butter Extra Virgin Olive Oil
2 medium apples, peeled, finely chopped
1 Tbsp all-purpose flour
1/4 tsp ground cinnamon
1 box refrigerated pie crusts, softened as directed on box
2/3 cup powdered sugar
1/8 tsp ground cinnamon
1/3 cup Flying Olive's Red Apple Balsamic Vinegar and 1/3 cup Flying Olive's Fig Balsamic Vinegar
Heat the oven to 375°F. In a small bowl, mix chopped figs, brown sugar and Butter EVOO with fork. In medium bowl, stir together apples, flour, and 1/4 teaspoon cinnamon; set aside.
Unroll the crusts. Cut each crust into quarters. Place 1/4 cup apple mixture on one half of each pie crust wedge. Sprinkle with fig mixture. Fold untopped half over filled half, stretching dough slightly. Press edges with fork to seal. Prick top with fork. Place on large cookie sheet sprayed lightly with cooking spray. Bake 22 - 28 minutes or until golden brown.
While the turnovers are baking, mix together the glaze ingredients in a small saucepan. Stir until smooth. Simmer for about 20-25 minutes until thickened. Stir occasionally to be sure the glaze doesn't burn.
Take the turnovers out of the oven, let cool completely, about 10 minutes. If desired, scoop vanilla ice cream , whipped cream or topping on or next to turnover.
Drizzle glaze on both.