Ingredients:
Apple Filling:
3 tablespoons unsalted butter
4 cups peeled, cored, small diced apples (about four large apples of any variety, e.g., Granny Smith, Gala, Fuji, Golden Delicious)
3 tablespoons sugar
1-teaspoon ground cinnamon
1/2 teaspoon nutmeg

2 sheets of puff pastry, thawed
1 egg white
¼ cup sugar

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Melt butter in large non-stick skillet over medium-heat.
3. Add apples; sauté until apples begin to brown, about 5 minutes.
4. Add sugar and cinnamon and sauté until golden brown, about three minutes longer. Set aside to cool.
5. On a lightly floured board, one at a time, roll the pastry sheets out to approximately 12 inches square.
6. Trim the outer edges (this is essential for the puff pastry) and cut each sheet into four 6-inch squares,
   making eight in all.
7. Place a generous 1/4 cup of fruit filling just off center in each square. 
8. Moisten the edges of two adjacent sides with water, fold the opposite sides over to make a triangle and
   press with fingers to seal.
9. Crimp the edges closed with the tines of a fork.
10. Repeat with the remaining turnovers.
11. Place the turnovers on cookie sheets lined with parchment paper.
12. Beat the egg white and brush lightly on top of the turnover without letting the egg wash drip down the cut sides. 
13. Sprinkle the tops with sugar.
14. Cut 2 small holes with sharp knife into tops of each turnover.
15. Bake until they are puffed and golden, about 20 minutes.
16. Cool for 10 minutes and serve.