Caramelized apple turnovers

Portions:

Ingredients

400 g (14 oz) frozen puff pastry, thawed
30 ml (2 tablespoons) butter
6 Quebec apples (Cortland, Spartan, McIntosh or Lobo) peeled, trimmed and cut into 2 cm (3/4") slices (about 750 ml [3 cups])
45 ml (3 tablespoons) brown sugar
2.5 ml (1/2 tsp.) ground cinnamon
0.5 ml (1/8 tsp.) finely grated nutmeg or ground nutmeg
2.5 ml (1/2 teaspoon) salt
1 beaten egg
5 ml (1 teaspoon) water

Set the puff pastry aside at room temperature for 1 hour before working with it.
Preheat oven to 205 ˚C (400 ˚F).
Melt butter in a skillet over medium heat. Add the apples, brown sugar, cinnamon, nutmeg and salt, then cook for 10-15 minutes, or until the apples become soft.
Transfer to a bowl and chill for 15 minutes in the fridge.
Meanwhile, in a bowl, beat egg and water together. Set aside for later use.
Prepare a work surface and flour it.
Roll out puff pastry to 3 mm (1/8") thickness. Cut into 10-12 cm (4-5 in.) squares.
Transfer the squares to a parchment-lined baking sheet, then fold over two opposite corners to a length of about 2.5 cm (1 in.).
Place the apple mixture evenly in the center of each square, leaving a 2.5 cm (1") border around it.
Brush two corners with egg mixture. Join the two corners over the filling.
Brush the top of the dough that has no filling with the egg mixture.
Bake the turnovers for 18-20 minutes or until the crust is puffed and golden and the juices are boiling.
Remove from the oven, then allow the turnovers to cool slightly before serving hot or cold.
Sprinkle with icing sugar for a beautiful presentation.