Mimi’s Cafe French Apple Turnover

I found this recipe while browsing the site. Mimi's Cafe was so good when we ate there in Round Rock, TX. The website also had this to say about the recipe so there's no need to wonder if it's the actual recipe.

Straight-From-the-Restaurant
Restaurants are often kind enough to share their recipes so that fans can enjoy their favorite dishes at home. Alton has spent hours tracking down these recipes. This dessert was a menu special for a limited time. We are proud that we can help the restaurants share this recipe with a whole new generation of fans.
Mimi’s Cafe French Apple Turnover Recipe from 2014 is a Straight-From-the-Restaurant Recipe.

Ingredients

Filling
2 Granny Smith Apples peeled, cored and cut into 1-inch pieces
2 Golden Delicious Apples peeled, cored and cut into 1-inch
1/2 cup Dark Brown Sugar
2 tablespoons All-Purpose Flour
1/4 cup Water
1 teaspoon fresh Lemon Zest
1 teaspoon freshly squeezed Lemon Juice

Pastry and Serving
1 14-ounce package All-Butter Frozen Puff Pastry thawed
1 Egg beaten to blend, for glaze
1 tablespoon water
Superfine Sugar optional, for dusting
Vanilla ice cream for serving

Instructions
Filling:
Place prepared apple cubes in medium bowl.
Add water, brown sugar, flour, lemon zest and lemon juice.
Toss ingredients until apples are coated.
Set aside and let mixture sit while preparing pastry.

Pastry:
Roll out pastry on lightly floured surface to 15-inch square.
Cut puff pastry into 12 squares.
Whisk together egg and water. Brush edges of puff pastry with egg mixture.

Fill and Form:
Place 1 generous tablespoon filling in center of each of 12 squares (reserve remaining square for another use).
Fold half of pastry square over filling, forming triangle. Press and pinch pastry edges with fingertips to seal tightly.
Using a thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape.
Lightly brush pastry with beaten egg.
Sprinkle lightly with superfine sugar, if desired.
Repeat with remaining squares.
Place triangles on baking sheets lined with parchment paper. Refrigerate until firm, about 30 minutes

Bake
After dough is well-chilled, preheat oven to 400°F.
Bake turnovers until beginning to color, about 15 minutes.
Reverse baking sheets from top to bottom.
Reduce oven temperature to 350°F. Continue baking until turnovers are firm and golden, 10 to 15 minutes longer.
Filling will be extremely hot - Cool at least 15 minutes before serving.
Serve warm with vanilla ice cream.