Peel, core and dice your apples into relatively even 1/2" pieces. Mix with the juice of 1/2 a lemon, the flour, cinnamon and ground nutmeg.

Preheat your skillet over medium low heat. Melt the butter. Add the apple mixture, brown sugar, white sugar and vanilla.  Stir and bring to a simmer. Cook for about 8-10 minutes, stirring every minute or so, until the apples have softened and the sugars have caramelized.

Remove from heat and season with a pinch of salt. Let cool for a bit while you are preparing the puff pastry.

Preheat oven to 400

Open 1 defrosted roll (1/2 a box) of the puff pastry. Cut it in half and in half again to make 4 even squares. Place each square on a baking sheet lined with a Silpat or parchment paper.

Evenly divide the apple filling in the center of each puff pastry square.  This filling makes the perfect amount for 4 squares.

Mix together your egg white and milk. Using a pastry brush, brush along the edges before folding each square into a triangle. This will help seal the puff pastry. Use a fork to crimp the edges well.

Brush the tops of the 4 turnovers with the remaining egg wash. Sprinkle with as much coarse sugar as you would like!

Bake at 400 degrees for 12-15 minutes. They will be very gold brown and puffed and the filling will ever so slightly start bubbling out the sides. 

Before baking you could freeze the tray and then once frozen transfer the turnovers to a freezer bag to thaw and bake later. Bake the same way once defrosted.

If serving to Jennifer: add whipped cream.

If serving to her dad: add ice cream and whipped cream!