Carmel Apple Turnovers

Ingredients
• 2 c. diced apples, such as Granny Smith and Honeycrisp (about 2 medium apples)
• 1 tbsp. brown sugar
• 1/2 tsp. ground cinnamon
• 1 large egg
• All-purpose flour, for work surface
• 1 (14-ounce) package all-butter puff pastry (such as Dufour Classic), defrosted
• Turbinado sugar, for sprinkling
• 1 c. granulated sugar
• 1/2 tsp. kosher salt
• 4 tbsp. (1/2 stick) unsalted butter, cut into pieces
• 1/3 c. heavy cream, at room temperature
Directions
  Step 1
Combine apples, brown sugar, and cinnamon in a medium saucepan. Cook over medium-low heat, stirring occasionally, until softened, 5 to 7 minutes. Beat egg with 1 tablespoon water in a bowl. 
  Step 2
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. On a floured work surface, roll puff pastry dough into a 14- by 14-inch square. Cut into 9 squares. Spoon apple filling (about 1 heaping tablespoon) in the center of each square. Brush edges with egg wash. Fold squares over filling to form triangles, then press edges together with the tines of a fork; make small slits in the top of each with a sharp knife. Brush tops with egg wash and sprinkle with turbinado sugar. Transfer to prepared baking sheet and chill 15 minutes. 
  Step 3
Bake 15 minutes, then reduce oven to 350°F. Bake until turnovers are puffed and golden brown, 12 to 15 minutes. Transfer to a wire rack to cool. 
  Step 4
Combine granulated sugar, salt, and 1/4 cup water in a small saucepan. Cook over medium-high heat until an instant-read or candy thermometer reaches 350°F (do not stir, but gently swirl pan if edges become dark) and mixture turns a golden brown, 7 to 10 minutes. Remove from heat and carefully stir in butter and cream (mixture will bubble up). Drizzle over turnovers.

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