1-Gathering and Preparing Ingredients: Start by preheating your oven to 400°F (204°C) and lining a baking sheet with parchment paper. Take the 1 pound (2 sheets) of thawed puff pastry and the 1 1/4 pounds of peeled, diced Granny Smith apples, then melt 1 tablespoon unsalted butter in a skillet over medium heat. Cook the apples until they soften, about 5 minutes, then add 1/4 cup lightly packed brown sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt. Simmer on low for 3 minutes until the apples are soft and caramelized, then remove from heat and let it cool.

2-Assembling the Turnovers: Roll one sheet of puff pastry into an 11-inch square and cut it into 4 equal squares. Spoon the cooled apple mixture onto half of each square, leaving a 1/2-inch border. Beat 1 egg with 1 tablespoon water for an egg wash and brush it along the edges to seal. Fold each square into a triangle over the filling and crimp the edges with a fork. Repeat with the second pastry sheet, place the turnovers on the baking sheet about 1 inch apart, and cut 2-3 small slits on top. For better results, refrigerate them uncovered for 20 minutes to cut down on leaking.

3-Baking and Finishing: Brush the tops with the egg wash and bake for 20-23 minutes until they’re golden and puffed. While still warm, mix 1/2 cup confectioners sugar with 1-2 tablespoons heavy whipping cream to make a drizzle and apply it over the turnovers. This step-by-step approach helps you end up with 8 perfect servings, ready in about 1 hour total.