Preheat Oven to 400˚F. Remove puff pastry from the freezer and thaw according to instructions while making and cooling the apple filling.

In a medium pot, melt 1 Tbsp butter over medium heat. Add diced apples and cook, stirring occasionally until softened (5 min).

Reduce heat to low and stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and salt. Continue to simmer 3 minutes until apples are soft and caramelized. Remove from heat and set aside to cool.

Use a rolling pin to roll the first sheet of thawed pastry to an 11″ square. With a pizza cutter, cut into 4 equal-sized squares. Place cooled apple mixture over half of each square, leaving at least a 1/2″ border.

Thoroughly Beat together 1 egg and 1 Tbsp water. Brush eggwash lightly on edges of the pastry (just enough to seal), bring the edges together and crimp tightly along the edges with a fork to seal.

Transfer to a parchment-lined baking sheet, keeping them at least 1″ apart. With a paring knife, cut 2-3 small slits in the top of each turnover.* Brush the tops with egg wash and bake 20-23 minutes or until golden and puffed.

While turnovers are still warm, stir together powdered sugar and heavy whipping cream (adding to your desired consistency) and drizzle glaze over turnovers.