Prepare Apple Filling

In a medium saucepan over medium heat, combine diced apples, ¾ cup water, sugar, and cinnamon. Stir to mix.

Bring to a gentle simmer.

In a small bowl, whisk cornstarch with 1-2 tablespoons of water until smooth.

Slowly stir cornstarch slurry into the simmering apple mixture.

Cook while stirring until the mixture thickens (about 2–3 minutes).

Add lemon juice, stir well, and remove from heat.

Let the filling cool completely before using.

Cream Cheese Filling

In a medium bowl, beat the softened cream cheese until smooth.

Add sugar, egg yolk, lemon juice, and vanilla extract.

Beat until creamy and well combined. Set aside.

Puff Pastry

Thaw puff pastry sheets according to package instructions (usually about 30–40 minutes at room temp).

Preheat oven to 375°F.

Line a baking sheet with parchment paper.

On a lightly floured surface, unfold each sheet and gently roll out to smooth seams.

Cut each sheet into equal rectangles (typically 6 pieces per sheet).

Fill and Seal Pastries

Spoon about a tablespoon of cream cheese mixture in the center of each pastry rectangle.

Top with a spoonful of cooled apple filling.

Fold the pastry over to form a pocket (either triangle or rectangle).

Press edges together with a fork to seal.

Cut small slits in the top to vent steam.

Egg Wash and Bake

Beat egg with water to make egg wash.

Brush each pastry with the egg wash.

Sprinkle coarse sugar on top for crunch and sparkle.

Bake for 20–25 minutes, or until golden brown and puffed.

Remove from oven and cool slightly before serving.