Peel and dice the apples in small cubes. Mix the sugar, salt, cornstarch, Cinnamon, nutmeg and lemon juice and set aside. Let it rest for 10 min.

Cut the gluten free puff pastry in 4 or 5 large rectangles and then all in half.

Fill each individual rectangle with the apple filling that has been drained to avoid excess moisture. Then add 2 small cubes of butter. Brush the edge with the egg wash and fold. Use a fork to seal.

Brush more egg wash on top and sprinkle sugar. Make a small cuts to help the air scape.

Put them in a cookie pan with parchment paper and grease it with butter. Bake them at 350° for 15-20 min.