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1
Melt the butter in a medium skillet, add brown sugar and stir until thoroughly combined.
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2
Add apples, apple juice and raisins, cook over medium heat until apples are softened but still slightly crisp.
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3
Mix the arrowroot starch or cornstarch with a small amount of water add to the cooked apples, stir in chopped pecans and cinnamon.
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4
Continue to cook until mixture is thickened and most of liquid has been absorbed.
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5
Remove from heat, place in a small bowl and place in refrigerator and allow to cool for 30 minutes to 1 hour before filling pastry.
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6
Meanwhile, lay the sheet of pastry out on counter and allow to thaw for 40 minutes.
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7
On a lightly floured board, lightly roll out sheet of puff pastry into a square, cut in fourths; beat the egg white with 1 tablespoon water, set aside.
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8
Divide the cooled apple mixture evenly among the 4 squares of pastry, leaving the edges free for crimping.
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9
Brush the edges of the pastry with the beaten egg white and gently fold the pastry over the apples forming a triangle; with the floured tines of a fork, thoroughly crimp and seal the edges together.
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10
Place on a ungreased cookie sheet, with a sharp knife, make 2 to 3 small slits in top of turnovers to allow steam to escape.
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11
Place in 375 degree preheated oven for 15 to 20 minutes or until browned and puffed.
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12
Mix together the powdered sugar, maple syrup and vanilla; immediately upon removing the turnovers from the oven, brush the tops with the glaze.
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13
If not serving immediately, transfer the turnovers to a cooling rack and allow to cool before wrapping for storage.
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14
Serve warm with vanilla ice cream or frozen yogurt.
