Peel and dice apples - you want about 2 cups of chopped apples. I like small pieces, about ¼" cubes (roughly).

In a medium pot, melt the butter over medium heat.

Add the chopped apples and lemon juice to the pot, cook until they start releasing the juice, about 4-5 minutes.

As the apples are cooking, combine brown sugar, cornstarch, cinnamon, nutmeg, and salt in a small bowl.

Add to apples, toss to coat.

Simmer for a 5-10 more minutes, until the juice cooks off and starts to form a thick glaze.

Remove from heat and allow to cool. To room temperature.

Preheat oven to 400 F, line 1 large or 2 small baking sheets with parchment paper.

Unfold one of your puff pastry sheets onto a dry, clean work surface (I like to use a silicone mat).

Use a pizza cutter or sharp knife to crop the pastry sheet into a proper square, then cut it into 4 equal squares.

Note: If it’s “close enough” to square, I’ll just cut it into 4ths and adjust a little as I fold.

Divide your filling out between the squares.

Whisk the egg with 2 teaspoon or so of water. Brush around the edges of each square.

Carefully pull one corner of a pastry over to the other side for form a triangle. Repeat with remaining pastries.

Use a fork to seal around the edges of each pastry.

Transfer pastries to prepared baking sheets.

Brush egg wash over each pastry, then use the tip of a sharp knife to cut 2-3 small slits in the top of each pastry.

If doing a coarse sugar crust, sprinkle pastries generously with the pearl sugar.

Bake for 22-25 minutes, or until golden brown and puffy.

If you’re planning to drizzle them with glaze, allow to cool to room temperature before proceeding.

Mix together powdered sugar, milk, vanilla extract, and salt into a thick frosting.

Warm it in the microwave for a few seconds if it gets too firm, then drizzle over cooled turnovers.