• Roll both puff pastry sheets into two larger squares directly onto your Roul'Pat™. 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.
  
• Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Then, take the dough out of the refrigerator.
• Place the dough base directly onto your Large Bonmat™ and spread the apple butter on top.
  
• 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 400F/200C.
• Take your Bonmat™ 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 bake from 12min).
  
• Once your Voodoo Dolls Apple Butter Turnovers are out of the oven, let them cool down for about 30 minutes. N.B. Out of the oven they will register a temperature over 200F/95C. It's very hot! The temperature needs to drop down to at least 90F/32C.
  

VANILLA ICING

• When your 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 and Enjoy! Bon Appétit!