Melt 1 ½ Tablespoons of butter in a medium size saucepan over medium heat. Add the diced apple and cook until they begin to soften, about three minutes, stirring occasionally with a wooden spoon.

Add 1/3 cup brown sugar, 1 ½ Tablespoons lemon juice, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon allspice, and pinch of salt. Continue to cook for another three minutes, stirring as needed.

Stir in 1 teaspoon of vanilla extract. Depending on how much juice the apples released you may or may not need to add up to 1 Tablespoon of flour. The filling should be thick and syrupy, but if yours has quite a bit of liquid (because some apples are juicier than others) add flour about ½ a Tablespoon at a time. Stir it in and allow it to cook for about 30-60 seconds to thicken up.

Transfer apple filling to a clean bowl and set aside to cool for about ten minutes, then place in the fridge to continue cooling for another ten minutes. Make sure this mixture is not warm before continuing or it will melt the butter in the puff pastry and it won’t be nice and flakey.

While apple mixture is chilling, preheat oven to 400F

Line a large baking sheet with parchment paper

Unroll the thawed puff pastry sheet onto a lightly floured surface. If your box comes with two sheets, keep the other sheet in the fridge until ready to use. Cut each sheet into four equal squares.

Beat the egg and 1 Tablespoon of water in a small bowl to create the egg wash.

Assemble each turnover one at a time. Using a pastry brush, brush the egg wash along the edge of a square pastry dough giving it about a ½ inch border. Spoon roughly 2-3 Tablespoons of the apple filling into ½ of the square taking care to leave the egg wash border clean of apple filling.

Fold the square over into a triangle and gently press the edges together with your finger. Use a fork to crimp the edges shut and seal in the apple filling.

Place turnover on the lined baking sheet and continue with the rest of the pastry squares and apple filling.

Using a sharp paring knife cut three slits into the top of each turnover to allow steam to escape.

Place the baking sheet with assembled turnovers into the freezer for 20 minutes or the fridge for 1 hour.

Remove pan from the fridge and brush the top and edges of each turnover with the egg wash.

Place baking sheet on middle rack of oven and bake for 20-25 minutes, until tops are lightly golden brown.

Remove baking sheet from oven and place turnovers on a cooling rack and allow to cool for at least 20 minutes.

In a small bowl mix together ½ cup of confectioner’s sugar, 1 Tablespoon of milk, and ½ Tablespoon of cream cheese.

If the glaze is too runny, you can add more sugar, and if it is too thick add more milk a little bit at a time.

You can use a spoon to drizzle the glaze over the turnovers, or you can place the glaze into a ziploc back and snip off a small corner of the bag with scissors. The glaze can then be squeezed out over the turnovers.