Preheat the oven to 425° F. Arrange 12-15 paper cupcake liners on a baking sheet. Mix the cinnamon and sugar together in a bowl.Lay one pastry sheet flat on your counter. Brush with 2 tablespoons melted butter, 1 tablespoon apple butter, then sprinkle with 1/2 of the cinnamon sugar. Arrange 1/2 of the apples over the sugar. Place a second sheet of pastry directly over the apples to cover. Gently press down to seal everything inside. Roll the dough into a log, like a cinnamon roll. Cut the log into 6-8 rounds, placing each in the prepared paper cupcake liners. Repeat with the remaining pastry/apples. Use the palm of your hand to smoosh the round down to about 1/2 it's size (see photos). Sprinkle the tops lightly with any remaining cinnamon sugar. Bake for 25-30 minutes, until the pastry is deep golden brown. To make the glaze, whisk all ingredients in a bowl, adding additional milk as needed to thin. Dip or drizzle the glaze onto the fritters. Eat warm. And enjoy.