Apple Cider Mini Turnover Tarts

For the apple cider reduction syrup:

• 1 gallon fresh apple cider

• 3 cinnamon sticks

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For the apple cider turnover tarts:

• 2 boxes premade pie crusts

• Apple cider reduction syrup

• 3 Granny smith apples, thinly sliced

• ½ cup granulated sugar

• 2 teaspoons ground cinnamon

• 1 egg, beaten

• Sugar sprinkles or powdered sugar (optional)

1. Make the reduction syrup: Place the cider and cinnamon sticks in the pot over medium/high heat. Bring to a boil. Reduce heat to medium. Cook, stirring every 30 minutes, until the cider has reduced down to about 2 cups (it should be about ⅛ of the volume that it initially was), which will take anywhere from 3-5 hour . The cider will have the consistency of hot runny honey and will thicken as it cools.

2. Remove the cinnamon sticks and pour the syrup through a strainer to remove any impurities and transfer to a container with an airtight lid. Place the container in the refrigerator to chill the syrup, and store  for up to 3 months.

3. Make the mini turnover tarts: Preheat the oven to 350ºF.

4. Roll out one pie crust at a time. Cut out as many circles as possible (or any other shape). Then gather the leftover dough and roll that out again, cutting out more shapes as you can.

5. In a large bowl, combine the sugar and cinnamon. Add apple slices and toss to coat.

6. Spoon a bit of the apple cider reduction in the center of each pastry. Add 3-4 apple slices and cover with a little more reduction.

7. Brush the edges of the pastry with some of the egg, and top with another pastry. Crimp the edges with a fork, or you can just press it to seal. Cut 2-3 slits along the top.

8. Brush egg across the top pastry and add sugar sprinkles, if desired. Place pastries on a baking sheet lined with parchment paper.

9. Bake the pastries for 25-30 minutes. Let them cool down completely on a wire rack. If no sugar sprinkles were added, dust with powdered sugar on top of the cooled pastries before serving.