Step 1

Place the sliced apples into a medium saucepan. Add the sugar.

Step 2

Cook the apples over medium heat, stirring often, for about 10 minutes until they start to soften.

Step 3

In a small measuring cup, whisk together the water and cornstarch to make a slurry.

Step 4

Pour the cornstarch slurry into the apples. Mix well.

Step 5

Add the cinnamon and butter. Stir until the mixture starts to thicken, then remove from heat.

Step 6

Allow the mixture to cool completely. I transfer mine to another bowl and then place them in the fridge to speed this up.

Step 7

*The apples will cook down and make about 3 cups.

Step 8

Allow the puff pastry sheets to sit at room temperature for 15-20 minutes or until you can unfold them without them breaking. They should still be very cold, just not frozen.

Step 9

Preheat the oven to 400º Fahrenheit. Line a baking sheet with parchment paper or use a nonstick baking mat.

Step 10

Unfold each puff pastry and cut them down the center and across the center, making 4 equal squares on each sheet.

Step 11

Place a spoonful of cooled apple pie filling on one half of each square, leaving about ½ border of puff pastry on the sides.

Step 12

In a small bowl, whisk together the egg and water.

Step 13

Use a pastry brush to brush the edges of the pastry with the egg wash.

Step 14

Fold the puff pastry squares to make triangles and then use the tins of a fork to press the pastries closed along the two open edges.

Step 15

Use a pastry brush to spread the egg wash on top of the puff pastry triangles.

Step 16

Place the puff pastries on the prepared pan, leaving 2-3 inches between each pastry so it has room to expand.

Step 17

Bake 400º Fahrenheit for 18-20 minutes or until the pastries are golden brown and puffed up.

Step 18

In a small bowl, whisk together the powdered sugar, 2 tablespoons of cream and the vanilla. Whisk until completely combined.

Step 19

Add another tablespoon of heavy cream if needed to get a drizzling consistency.

Step 20

Serve immediately.

Step 21

Once the pastries are cooled, store them in an airtight container at room temperature.