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1
Peel, core, and cut apples into 1-inch pieces (about 4 cups).
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2
Place apples in medium saucepan; add 1/4 cup water, 3 tablespoons sugar, and lemon juice.
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3
Bring to boil, stirring occasionally until sugar dissolves.
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4
Cover; reduce heat to medium-low and simmer until apples are very tender, stirring frequently, about 12 minutes.
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5
Remove from heat.
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6
Gently mash apples with fork or potato masher until mixture is very soft but still chunky.
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7
Cool completely.
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8
DO AHEAD: Filling can be made 2 days ahead.
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9
Cover and refrigerate.
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10
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400F.
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11
Line 2 baking sheets with parchment paper.
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12
If using 14-ounce package (1 sheet), roll out pastry on lightly floured surface to 15-inch square.
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13
If using 16-ounce package (2 sheets), stack sheets together and roll out on lightly floured surface to 15-inch square.
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14
Cut pastry into nine 5-inch squares.
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15
Place 1 generous tablespoon filling in center of each of 8 squares (reserve remaining square for another use).
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16
Lightly brush edges of 1 pastry with beaten egg.
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17
Fold half of pastry square over filling, forming triangle.
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18
Press and pinch pastry edges with fingertips to seal tightly.
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19
Lightly brush pastry with beaten egg.
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20
Sprinkle lightly with superfine sugar, if desired.
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21
Repeat with remaining squares.
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22
Using thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape.
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23
Place triangles on prepared baking sheets.
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24
Refrigerate until firm, about 15 minutes.
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25
Bake turnovers until beginning to color, about 15 minutes.
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26
Reverse baking sheets from top to bottom.
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27
Reduce oven temperature to 350F; continue baking until turnovers are firm and golden, 10 to 15 minutes longer.
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28
Cool at least 15 minutes before serving.
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29
Serve warm or at room temperature.
