• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.

PUFF PASTRY PREPARATION

• Roll both puff pastry sheets into two larger squares.

  Use your gingerbread cookie cutter to cut both the base and the top of your Voodoo Dolls.

  Re-roll the scraps and repeat until you use all your dough.

  Refrigerate for 15 minutes until the dough is cold.
  2 Puff pastry sheets
  
• Take the dough out of the refrigerator. Place the base directly onto your prepared bake sheet.

  Spread the apple butter and sprinkle the cinnamon on top.
  2.47 oz apple butter, 1/2 tsp ground cinnamon
  
• Arrange the top dough over, seal it with a fork all around.

  Reserve in the refrigerator for 30 minutes. 

  IMPORTANT: Do not skip that step as this is how you will get a fluffy puff pastry when baked.
  

BAKE!

• Preheat oven on 400℉/200℃.
• Take your tray out of the refrigerator. Whisk the egg and brush it on top of your turnovers. Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your pastry from 12 minutes).
  1 egg
  
• Once your Voodoo Dolls Apple Butter Turnovers are out of the oven, let them cool down for about 30 minutes. NOTE: Out of the oven they will register a temperature over 200℉/95℃. It's very hot! The temperature needs to drop down to at least 90℉/32℃.
  

VANILLA ICING PREPARATION

• When the Voodoo Dolls Turnovers have completely cooled down, prepare the Vanilla Icing.
• In a mixing bowl, whisk together the powdered sugar, milk and vanilla bean paste using your Mini Whisk.

  Split the icing in two: Add a red food colorant for the heart and a black food colorant for the eyes and mouth.

  Drizzle it over your bakes with a Spatula or using a Pastry bag.

  Decorate to your liking! "BONE" Appétit & Happy HALLOWEEN!
  2.12 oz powdered sugar, 1 Tbsp milk, 1/4 tsp vanilla bean paste