• In a medium bowl, prep the apples and toss the pieces with lemon juice; set aside.
• In a small bowl, add brown sugar, cinnamon, and salt; whisk to combine and set aside.
• In a medium saucepan over medium heat, add butter and when it starts sizzling, add apple pieces. Cook for 5 minutes, stirring often.
• Add the brown sugar mixture and cook for 3 minutes. Add vanilla extract and cook for 2 minutes.
• Remove from heat, transfer to a bowl and let it cool for 15 minutes. Chill for at least 30 minutes.
• Preheat oven to 400ºF and line baking sheets with silicone mats or parchment paper; set aside.
• Roll out each thawed puff pastry sheet into a 10-inch square and then slice each sheet into 4 equal squares.
• In a small bowl, mix egg and 1 tbsp. milk; whisk until mixed.
• Spoon 2 tbsp. of filling in the center of each square and brush 2 edges with egg wash.
• Fold one point of the pastry to the opposite side, forming a triangle.
• Press edges together to tighten them up and finish it by using tines of a fork to create small indented lines along the edges.
• Transfer to prepared baking sheet and brush the tops with egg wash; make a few slits.
• Bake in the preheated oven for 18 to 20 minutes or until the pastries are golden and puffed.
• Remove from the heat and cool for 15 minutes before glazing or sprinkling with granulated sugar.

GLAZE

• In a small bowl, add confectioners’ sugar and slowly pour in heavy cream and mix until the consistency is smooth.
• Drizzle over the turnovers.