1 package puff pastry sheets (2 sheets), thawed

2 medium apples, peeled, cored, and diced

¼ cup white sugar

2 tablespoons brown sugar

1 teaspoon ground cinnamon

½ teaspoon lemon juice

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1 egg, beaten (for egg wash)

1 tablespoon milk

Optional: powdered sugar glaze (½ cup powdered sugar + 1–2 teaspoons milk)

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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Melt butter in a saucepan over medium heat. Add apples, white sugar, brown sugar, cinnamon, lemon juice, and flour. Cook for 5–7 minutes until apples soften slightly and mixture thickens. Remove from heat and cool.
Roll out puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares.
Spoon a few tablespoons of apple filling onto the center of each square. Fold diagonally to form triangles and press edges with a fork to seal.
Place turnovers on the prepared baking sheet. Whisk egg with milk and brush over tops.
Bake for 18–22 minutes, until golden brown and puffed.
If desired, drizzle with powdered sugar glaze once slightly cooled.
Serve warm or at room temperature.

Add nutmeg or allspice for more spice.

Substitute apples with pears or peaches for variation.

Mix in dried fruit or nuts with the filling for texture.

Drizzle with caramel sauce for a richer finish.

Make mini turnovers by cutting smaller pastry squares.