2 tbsp. lemon juice
4 cups water
4 Granny Smith apples-peeled, cored and sliced
2 tbsp. butter
1 cup brown sugar
1 tsp. ground cinnamon
1 tbsp cornstarch
1 tbsp. water
1 pkg. frozen puff pastry sheets, thawed
1 cup confectioners sugar
1 tbsp. milk
1 tsp. vinilla extract

2 tbsp lemon juice 4 cup s water 4 Granny Smith apples-peeled, cored and sliced 2 tbsp butter 1 cup brown sugar 1 tsp ground cinnamon 1 tbsp cornstarch 1 tbsp water 1 pkg. frozen puff pastry sheets, thawed 1 cup confectioners sugar 1 tbsp milk 1 tsp vinilla extract

Combine the lemon and 4 cups of water in a large bowl. Place the sliced apples in the water to keep them from browning.
Melt butter in a large skillet over mdeium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tbsp. water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
Preheat oven to 400 deg.
Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each square. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a bakeing sheet, leaving about 1 inch between them. DO NOT USE PARCHMENT PAPER !!!
Bake for 25 mins. in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
To make the glaze, mix together the confectioners sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.