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1
Line a baking sheet with parchment paper and set aside.
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2
Place apples, lemon juice, brown sugar, granulated sugar, salt, cinnamon, nutmeg, and butter in a large saucepan and stir to combine and evenly coat the apples.
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3
Cook over medium heat, stirring occasionally, until apples are soft, about 15 minutes.
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4
Remove from heat.
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5
Set a fine mesh sieve over a small bowl and pour in the apple mixture.
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6
Let apples cool to room temperature, and reserve the juice in the bowl.
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7
When apple mixture has cooled, whisk together the egg and milk in a small bowl until the egg is broken up; set aside.
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8
Spread the sheet of puff pastry on a lightly floured surface.
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9
Dust pastry lightly with flour and, using a rolling pin, roll into a 12-inch square.
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10
Using a sharp paring knife, trim just the uneven edges and cut the dough into four equal squares.
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11
Transfer the squares to the parchment-lined baking sheet and place in the freezer or refrigerator until firm, about 5 to 10 minutes.
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12
Using a pastry brush, lightly brush a 1-inch border on the edges of the dough with egg wash. Reserve the egg wash. Spoon 1/4 of apple mixture in middle of each square, and fold dough in half to form a triangle.
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13
Seal the edges by pressing them together with the tines of a fork.
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14
Cut a few slits in top of each turnover with the tip of a paring knife.
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15
Cover the baking sheet with plastic wrap and refrigerate until firm, about 15 to 30 minutes.
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16
Meanwhile, heat the oven to 425 degrees F and arrange a rack in the middle.
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17
Remove the turnovers from the refrigerator, and remove the plastic wrap.
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18
Brush the top of each turnover with the egg wash. Bake until golden brown and flaky, about 15 to 20 minutes.
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19
Transfer to a rack to cool slightly.
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20
Serve warm, drizzled with the reserved juice and with a scoop of ice cream, if desired.
