Preheat Oven to 400°. Remove Puff Pastry from Freezer and Allow to Thaw, according to Package Directions.

In a Medium Sauce Pan, Melt 1 Tbsp Butter over Medium Heat. Add Diced Apples, and Cook until Softened, Stirring Occasionally. (@5 - 10 Minutes)

Reduce Heat to Medium Low, & Stir in Sugar, Cinnamon, & Salt. Continue to Simmer for a Few Minutes, until Apples are Soft and Caramelized. Turn off Heat, & allow to Cool.

Place one Pastry Sheet on a Cutting Board. With a Rolling Pin, Roll square out to 11 - 12 inches. With a Pizza Cutter, cut Sheet into 4 Equal Squares. Place a Slotted Spoonful of Cooled Apples on One Side of each Square, leaving @ 1/2 in Border for Crimping. Make sure that as much Liquid (if any) as possible is Drained off the Apple Mixture, before placing on the Pastry Squares. Too much Liquid will make them Hard to Seal, and will Leak out during Baking.

Beat together Egg and 1 Tbsp Water. Brush Egg Wash onto the Outer Edges of each Square. Bring edges Together, and Crimp with a Fork to Seal. Repeat process with the Second Sheet. If Possible, Refrigerate Turnovers for 20 - 30 Minutes, prior to Egg Washing. This helps firm up the Apple Mixture, reducing the Chances of it Leaking out during Baking.

Line a Large Baking Sheet with Parchment Paper. Place Turnovers onto the Pan, at least 1 inch apart. Cut 2 - 3 Small Slits in the Top of each Turnover, and Brush the Tops with Egg Wash. Bake for 20 - 25 Minutes.

In a Small Bowl or Airtight Container, Stir Powdered Sugar and Cream together & Whisk until Combined & Creamy. Remove Turnovers from the Oven, & Drizzle Icing over each Turnover, while they're still Warm.

Enjoy!