Directions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside. In a small bowl, add the egg and water whisk together and set aside.
   
2. Peel, core, and dice apples into ½" cubes. In a bowl, add apples, brown sugar, cinnamon, and nutmeg. Toss to coat and set aside.
   
3. On a lightly floured surface, roll out one puff pastry sheet to approximately a 12 inch square. Cut the sheet into four squares.
   
4. Spoon ¼ cup of apple filling onto half of each square, avoiding ½ an inch around the edges. Fold the opposite corner of each puff pastry over to cover filling. This will form a triangle. Transfer to baking sheet. Repeat with the rest of the squares and continue with the next puff pastry sheet.
   
5. Press the edges with a fork to seal each pastry. Cut a small vent into the tops of each turnover. Brush the tops of each turnover with egg wash. Sprinkle each turnover with turbinado sugar.
   
6. Bake for 19-22 minutes, or until turnovers are golden brown. Transfer to a wire rack to cool completely. Serve while still warm.