First Step: Prepare the Filling Melt 1 tablespoon unsalted butter in a skillet over medium heat. For simple filling, add diced Granny Smith apples and cook for about 5 minutes until soft. For a fuller flavor, stir in 2 tablespoons granulated sugar, ⅓ cup apple cider, 1½ teaspoons corn starch, ½ teaspoon lemon juice, ½ teaspoon cinnamon, and a pinch of salt. Cook while stirring until sugar dissolves and mixture thickens (2–3 minutes). Add Gala apples if using and simmer for 10–15 minutes until tender but holding shape. Remove from heat and cool to room temperature.

Second Step: Prepare the Pastry Preheat your oven to 400°F (204°C). Lightly flour your work surface and roll out one sheet of thawed puff pastry to about an 11-inch square. Cut into four equal squares. Repeat with the second sheet, yielding eight squares total.

Third Step: Assemble the Turnovers Spoon about 2 tablespoons of cooled apple filling on half of each pastry square, leaving a ½-inch border. Lightly brush edges with egg wash or water to help seal. Fold each square into a triangle over the filling. Firmly press edges and crimp with a fork to seal completely, preventing spills during baking.

Fourth Step: Prepare for Baking Place turnovers on a parchment-lined baking sheet, spacing at least 1 inch apart. Cut 2–3 small slits on the tops to vent steam. Optionally refrigerate uncovered for 20 minutes to firm up and reduce leakage. Just before baking, brush with egg wash and sprinkle granulated sugar on top for a delicate crunch.

Final Step: Bake and Serve Bake for 20 to 25 minutes until golden brown, puffed, and crisp. If frozen, bake from frozen, increasing time slightly to 23–25 minutes. Meanwhile, mix confectioners’ sugar with heavy cream to make a glaze. Drizzle over warm turnovers before serving. Let cool briefly to avoid burns and to allow glaze to set for an extra-special finish.