Sweet Monkey

Set oven to 400F and line two baking sheets with parchment paper. Peel your apples then cut the flesh from the core and dice into smaller pieces about 1/4 inch thick. Melt butter in a large pan over medium heat then add the apples and cook for a few minutes while stirring frequently. Add the brown sugar, salt, cinnamon, and lemon juice. Mix to coat apple pieces and cook for about 5 minutes or until the apples are softened and have released juice then reduce heat to low. Sprinkle in the corn starch and stir until the juice thickens up a bit then transfer to a bowl and refrigerate to chill. Roll your thawed puff pastry out on a lightly floured surface into a 12x12 inch square then cut four into equal squares; repeat the process for the other sheet. Place a few tablespoons of filling in each square. Imagine a diagonal line running across the square and add the filling to one side of that, leaving a half-inch border. Mix an egg with a tablespoon of water, milk, or cream then brush it over the edge of the square. Fold the puff pastry onto itself then use a fork to seal the edge. Brush the top with egg wash and sprinkle with sugar. Bake at 400F for about 18-20 minutes or until golden and puffed. For the Caramel: Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract. Drizzle over turnovers to liking!