Apple turnovers

Set the oven to 400 degrees; have two sheets of puff pastry thawed.

Cut the apple flesh from the cores and dice into small, uniform pieces about a quarter inch thick, to about two cups.

Melt about a tablespoon of butter in a large skillet over medium heat; add the apples and toss to coat.

Cook a few minutes, stirring often, until the apples start to soften and release their juice.

Add a pinch of salt, about a tablespoon of lemon juice, half a teaspoon of cinnamon and a quarter cup of packed brown sugar; cook about five minutes, letting the juices reduce.

If a lot of juice remains, sprinkle in up to a teaspoon of cornstarch and stir over low heat until thickened.

Take off the heat, spread the filling in a bowl and chill in the fridge until cool.

Roll each puff pastry sheet on parchment on a lightly floured surface to a 12 by 12 inch square; square off the edges and cut into four 6-inch squares with a pizza cutter.

Lay the squares on parchment-lined baking sheets; keep them covered so they do not dry out and crack.

Beat an egg with a tablespoon of cream for egg wash.

On the baking sheet, put a few tablespoons of filling on one side of the diagonal, leaving about a half inch border; brush the edges with egg wash, fold over diagonally and press, working two at a time.

Crimp the edges with a fork, trimming any thick or uneven edge.

Brush with egg wash, sprinkle with sanding or granulated sugar, and score the tops with a sharp knife to let steam escape.

Bake at 400 degrees for 18 to 20 minutes, until golden and puffed.

Mix three quarters of a cup of powdered sugar with vanilla and lemon juice to a drizzling consistency, adjusting with more sugar or liquid; keep covered.

Cool the turnovers slightly and drizzle the icing over with a spoon or piping bag.