Step 1

Melt the butter in a skillet over medium heat. Add the apples and cook for 2-3 minutes. Add the brown sugar and apple pie spice and continue to cook for 3-4 more minutes, until the apples are soft and the syrup is thick and sticky.

Step 2

Transfer the cooked filling to a bowl to cool. Make sure filling is completely cooled before assembling the turnovers. If making the filling ahead of time, store in the refrigerator in a covered container until ready to use.

Step 3

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.

Step 4

Work with one sheet of the thawed puff pastry at a time, keeping the rest in the refrigerator until you’re ready to work with it to keep it cold.

Step 5

Unfold the puff pastry sheets and place on a floured surface. Use a rolling pin to gently pinch the seams together and shape the dough into a square as needed. If dough gets warm while working with it, set it back in the refrigerator for a few minutes – you want the dough to stay cool.

Step 6

Cut each sheet of puff pastry into 4 smaller squares. Divide the apple filling into the center of each dough square. Whisk together the egg and water and brush a small amount of the egg wash along 2 edges of the dough. Fold over the dough, corner to corner, and gently press the edges together. Use a fork to crimp the edges and set the shaped turnover onto the prepared baking sheet. Repeat with each of the remaining dough squares.

Step 7

Use a knife to cut a small slit into the top of each turnover. Gently brush the tops of the turnovers with the egg wash. Bake for 20 minutes or until puffed and golden.

Step 8

Allow to cool for about 10 minutes. While the turnovers cool, whisk together the icing. Drizzle over the turnovers. Serve warm.