Peel, Core, and Chop up the apples into small pieces.

Put the apples into a large saucepan with the rest of the filling ingredients, and cook over medium heat until bubbling. The mixture should thicken.

Flour your work surface to make working with the puff pastry easier. After the puff pastry sheet is defrosted a little bit, cut into four equal squares; I use a pizza cutter and make two cuts.

Beat the egg lightly and use a pastry brush to spread a little bit of egg on the outside border of each pastry square. (save the rest of the egg for later)

Put a spoonful of filling on each square, keeping in mind you will be folding the pastry over diagonally. Make sure you get some filling into what will be the corners without getting to close to the edge. Then, fold over the pastry diagonally and press the seams together.

Take a sharp knife and make two little cuts into the top of each turnover to let the steam out.

Put your turnovers on a parchment paper on a cookie sheet and then use your pastry brush again to put some egg on top of the turnovers. It will give them a nice golden color.

Sprinkle on the reserved cinnamon and sugar mixture (1 tsp of each) on top of the turnovers and then bake at 400 for 18-20 minutes.

While the turnovers are making, mix together the ingredients for the glaze. After the turnovers have cooled, drizzle the glaze onto the turnovers. Let them sit for a few minutes while the glaze hardens and then store. They do not need to be refrigerated.