French Apple Turnovers (Chaussons Aux Pommes)

Ingredients

• 1  eggs beaten to blend (for glaze)
• 0.8 pound apples i use 2 granny smith apples 
• 0.8 teaspoon juice of lemon fresh
• 14 ounce puff pastry frozen thawed (1 or 2 sheets, depending on brand)
• 0.8 pound delicious apples 
• 3 tablespoons sugar 
• 0.3 cup water 

Equipment

• sauce pan
• baking paper
• oven
• knife
• potato masher

Directions

1. Peel, core, and cutapples into 1-inch pieces(about 4 cups).
2. Place apples inmedium saucepan; add 1/4 cupwater, 3 tablespoons sugar,and lemon juice. Bring to boil,stirring occasionally until sugardissolves. Cover; reduce heatto medium-low and simmeruntil apples are very tender,stirring frequently, about 12minutes.
3. Remove from heat.Gently mash apples with forkor potato masher until mixtureis very soft but still chunky.Cool completely. DO AHEAD:Filling can be made 2 days ahead.Cover and refrigerate.
4. Position 1 rack in topthird and 1 rack in bottomthird of oven and preheat to400°F. Line 2 baking sheetswith parchment paper.
5. If using 14-ouncepackage (1 sheet), roll outpastry on lightly floured surfaceto 15-inch square. If using16-ounce package (2 sheets),stack sheets together and rollout on lightly floured surfaceto 15-inch square.
6. Cut pastryinto nine 5-inch squares.
7. Place1 generous tablespoon fillingin center of each of 8 squares(reserve remaining square foranother use). Lightly brushedges of 1 pastry with beatenegg. Fold half of pastry squareover filling, forming triangle.Press and pinch pastry edgeswith fingertips to seal tightly.Lightly brush pastry withbeaten egg.
8. Sprinkle lightlywith superfine sugar, if desired.Repeat with remaining squares.Using thin, sharp knife, make 3small slits on top of each triangleto allow steam to escape.
9. Placetriangles on prepared bakingsheets. Refrigerate until firm,about 15 minutes.
10. Bake turnovers untilbeginning to color, about 15minutes. Reverse baking sheetsfrom top to bottom. Reduceoven temperature to 350°F;continue baking until turnoversare firm and golden, 10 to 15minutes longer. Cool at least15 minutes before serving.
11. Servewarm or at room temperature.