Place puff pastry out a room temperature to allow sheets to thaw (follow box instructions)
Peel and core your apples. Cut into 8 wedges and dice into small pieces.
Add in sugars and cinnamon and mix thoroughly, making sure all the apples are coated
In a large saucepan add in the butter and let it melt on medium heat. Once melted add in the cinnamon, sugar coated apples
Preheat oven to 400°F (or follow puff pastry box instructions)
Cook the apples down until they start to soften, about 10 minutes. In a bowl mix together 2 teaspoons water with cornstarch to make a slurry. Add this slurry into apple mixture - stir until apple mixture thickens and is glistening. Turn the heat off, cover, and set aside.
In a bowl mix together 1 egg with a teaspoon of water to create an egg wash.
On a lightly floured surface roll out the thawed puff pastry sheet until about 12"x12". Cut the sheet into 4 equal squares. Do the same with other sheet of puff pastry
In each square place ⅛ of apple mixture on one triangle half. Brush all the edges with egg wash and then fold over into a triangle pressing the edges together with your finger. Crimp edges with fork to completely seal.
Do this with the remaining 8 pastries and place onto a nonstick or parchment paper lined baking sheet. Keep them about an inch apart for expansion.
Cut 2-3 slits into top of each pastry with knife (to allow steam to escape) and then brush the tops with egg wash. Sprinkle turbinado sugar on all the pastries
Bake in 400°F oven for 15-18 minutes or until puffed and golden brown.
In a small bowl mix together powdered sugar and just a splash of milk - start with ½ teaspoon and continue adding little by little until you have thick, slightly runny icing consistency. A little milk goes a long way
Drizzle turnovers with icing a few minutes after they are out of the oven
Serve while turnovers are warm and pastry is fresh and airy.
Enjoy!
