4 medium sized cooking apples of choice – peeled, cored
1 tablespoon lemon juice
1 tablespoon butter – melted
½ cup/110g light brown sugar
½ cup/110g granulated sugar
¼ teaspoon nutmeg
2 teaspoons ground cinnamon
2 tablespoons cornstarch/cornflour
A pinch of salt
1 (17.25 ounce/490g) package frozen puff
pastry sheets, thawed
For the Cream Cheese icing:
6 tablespoons softened cream cheese
3 tablespoons softened butter
1 ½ cups/192g powdered/icing sugar
1-4 tablespoons warm milk
Preheat the oven to 400 degrees F
On a floured surface, roll each sheet of puff pastry to a 12-inch by 12-inch (30cm by 30cm) square. Cut each sheet into 4 squares and make sure they stay chilled until you are ready to use them.
Combine the lemon juice and diced apples in a bowl to prevent them from turning brown. Add sugar, cornstarch, cinnamon, nutmeg, salt and melted butter. Mix to combine.
Brush the edges of each square with the egg wash and neatly place ⅓ cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork.
Transfer to a cookie sheet lined with parchment paper/grease proof paper. Brush the top with egg wash, make a small slit on the top of each turnover, and bake for 20 minutes, until browned and puffed.
Let cool for 10 minutes.
For the cream cheese icing: mix the cream cheese butter, sugar, and vanilla. Add warm milk 1 tablespoon at a time until the glaze reaches desired consistency.
Drizzle each turnover with icing.