1 (14-ounce) package frozen puff pastry (such as Dufour), thawed
All-purpose flour (for dusting)
3 1/2 ounces almond paste
4 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten to blend
2 tablespoons granulated sugar
Vanilla ice cream (for serving; optional)
Steps:
Preheat oven to 400°F. Place apples in a large baking dish and add vinegar, brown sugar, and 3/4 cup water; scrape in seeds from vanilla bean and add pod. Toss to coat apples and roast, turning apples occasionally and adding a splash of water if pan looks dry at any point, until apples are tender and starting to brown and juices are syrupy, 35-40 minutes. Let apples cool in pan; discard vanilla pod. Reduce oven temperature to 375°F.
Roll out puff pastry on a lightly floured surface to a 14x11" rectangle. Transfer to a parchment-lined baking sheet, placing a short end nearest to you.
Roll out almond paste on a lightly floured surface to about a 11x4" rectangle and place lengthwise on the left-hand side of pastry, leaving a 1 1/2" border on the left side.
Arrange apple halves in a single row, slightly overlapping, on top of almond paste and drizzle any pan juices over. Dot apples with butter and fold a long side of pastry up and over apples to create a long rectangle. Using a fork, crimp all open edges firmly to seal; trim crimped sides just enough to tidy edges.
Whisk egg with 1 tsp. water in a small bowl and brush pastry with egg wash; sprinkle with granulated sugar. Cut several slits in top of the puff pastry to vent. Bake turnover, rotating baking sheet halfway through, until pastry is puffed and deeply browned, 40-45 minutes. Let cool slightly. Serve slices of turnover with scoops of ice cream, if desired.
Turnover can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature. Reheat in 350°F oven, if desired.
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