1-In a pan over medium heat, melt the unsalted butter and cook the diced apples until they soften, about 5 minutes.

2-Reduce the heat, add the brown sugar, cinnamon, and salt, then simmer for 3 minutes until the mixture caramelizes.

3-Remove from heat and let the filling cool completely for better handling.

4-Roll out each pastry sheet to an 11-inch square and cut into 4 squares each.

5-Place the apple filling on one half of each square, leaving a 1/2-inch border. Beat the egg with water to make the egg wash and brush it on the edges.

6-Fold the pastry over the filling to form a triangle and seal the edges by crimping with a fork. Repeat to make 8 turnovers total.

7-Place them on a parchment-lined baking sheet, spaced 1 inch apart, cut 2-3 slits on top for steam vents, and brush with egg wash.

8-Bake for 20-23 minutes until golden and puffed. For the glaze, mix 1/2 cup powdered sugar with 1 to 2 tablespoons heavy whipping cream and drizzle over the warm turnovers.