1 lb of Puff Pastry
2 tablespoons Butter
4 large tart Apples, peeled, cored and thinly sliced
1/4 cup sugar
2 teaspoons lemon juice
1 egg, beaten with 1 tablespoon of milk
1/3 cup coarse sugar
Melt the butter in a large skillet over medium high heat. Add the sliced apples and 1/4 cup sugar and cook for 5-7 minutes or until slightly tender.
Add the lemon juice and cook for 1-2 minutes longer. Remove from heat and cool.
Take your cooled puff pastry and roll it into a 9in x 18in rectangle. If you've frozen your dough, let it sit out just until it's pliable enough to roll out. Cut it in half lengthwise and then then three more cuts the other direction to make 8 equal squares. Using a pastry brush, spread each square with some of the egg/milk mixture.
Place about 2 tablespoons of the apple mixture in the center of each square. Then take one corner and bring it over the mixture to the opposite corner.
Press the edges together with your fingers and then use the tines of a fork to seal them completely.Repeat process for each of the turnovers and place completed ones on a pan covered in parchment paper. Brush each turnover with the remaining egg/milk mixture and sprinkle with coarse sugar.
Preheat oven to 425 degrees. Cook turnovers for 20 minutes and then reduce temperature to 350 degrees. Cook for an additional 15-20 minutes or until golden brown.