Big Spoon Roasters Apple Pie Spice Almond & Pecan Butter Turnovers

Preparation

1. Preheat oven to 400*F
2. Thaw the puff pastry according to the package directions
3. In a sauce pot over medium heat, melt the butter. Add the diced apples, brown sugar, and cornstarch. Stir together and bring to a simmer, cook until the apples are soft, about 5 minutes.
4.  Add the Apple Pie Spice and a pinch of salt, cook for another 2 minutes then remove from the heat and let the filling cool 
5. On a floured surface use a rolling pin to roll out the puff pastry into about a 10" x 10" square. Cut the square vertically into thirds then cut horizontally into thirds so you have 9 even squares.
6. Make the egg wash: whisk together the egg and water until fully combined.
7. Place 1 tsp of the Big Spoon Roasters Apple Pie Spice Almond & Pecan Butter in the center of a puff pastry square, top with 1 Tbs of the cooled apple pie filling. 
8. Using your finger, brush the edges of the square with the egg wash then fold into a triangle. Crimp the edges with a fork and use a knife to cut a small slit into the top of the turnover.
9. Repeat with remaining squares. Roll out the second puff pastry sheet and cut into another 9 equal squares. Repeat steps with 7 & 8 with the second round of pastry squares.
10.  Place the turnovers on a parchment lined cookie sheet and place in the freezer for 10 minutes.
11.  Make the spiced sugar: combine the sugar and Apple Pie spice together
12.  Remove the turnovers from the freezer, brush them with egg wash and sprinkle with a generous amount spiced sugar
13.  Bake for 15-20 minutes until puffed and golden brown.
14.  Make the glaze: stir together the powdered sugar and milk. Drizzle over the warm turnovers and serve immediately or store in an airtight container for up to 3 days. 
15.  Enjoy!