Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
Step
2
In 2-quart saucepan, heat apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly.
Step
3
Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square. Cut into 4 smaller squares.
Step
4
Brush each square with egg wash; spoon apple mixture onto center of each. Fold each in half diagonally to form a triangle; press edges together to seal. Use back of fork to crimp edges. Transfer to cookie sheet; brush with egg wash. Use sharp knife to cut a few vents into each turnover.
Step
5
Bake 25 to 30 minutes or until golden.
Thaw puff pastry in the fridge overnight or at room temperature 30 minutes.
To prevent filling from leaking, make sure to seal edges completely, and cut vents into each turnover before baking.
