4 apples, peeled and chopped into ½” dice (3 cups)

½ cup brown sugar, packed

1 tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. salt

1 Tbs. corn starch

1 Tbs. lemon juice

1 Tbs. honey

¼ cup water

1 Tbs. butter

1 egg

1 sheet frozen puff pastry, thawed (Pepperidge Farm)

Cinnamon Glaze:

1 cup powdered sugar

1 ½ tsp. cinnamon

1 tsp. vanilla

2 Tbs. milk

Combine the apples, brown sugar, cinnamon, nutmeg, salt, corn starch, lemon juice, honey and water in a large saucepan.  Cook over medium heat stirring frequently (more as it thickens) until apples are fork tender and a rich glossy sauce has formed.  Stir in the butter until melted.  Remove from heat and cool completely.

Roll out the puff pastry dough on a lightly floured countertop to a 12” x 12” square.  Cut into 4 squares.

Divide the apple filling into 4 equal parts and place a mound in the center of each square.

Beat the egg yolk with 1 teaspoon of water and brush the egg wash lightly on the edges of each square.  Fold the dough, corner to corner, over the filling to create a triangle and crimp the edges with a fork to seal.

Place the turnovers on a baking sheet lined with parchment paper and brush the tops with the remaining egg wash.  Make three small slits in the top of each turnover using a knife to allow steam to escape.

Bake for 15-20 minutes until puffed and golden.  Let cool for 15-20 minutes.

Combine all of the glaze ingredients in a small bowl and whisk until smooth.

Drizzle the glaze over the tops of the turnovers with a spoon.  Devour!