1can (8 oz.) refrigerated crescent roll dough or seamless dough sheet
To caramelize apples:
Core and slice the apples into ¼-inch thick slices. In a large skillet, heat butter until it is bubbling. Add the apple slices to the skillet and continue to cook over medium-high heat for approximately 5 minutes, or until apples soften and begin to brown. Turn several times to brown evenly. Add the cinnamon, nutmeg and brown sugar, and continue to cook until sugar has melted and started to caramelize. Apple slices should be tender. Set pan aside.
To assemble turnovers: Preheat the oven to 350 degrees. Separate the crescent roll dough into 4 rectangles, then press the perforations together to seal. Cut each rectangle in half to make squares (8 squares in total). If the pieces are not quite square, gently stretch them into shape. If using a seamless dough sheet, cut into 8 squares.
Beat together the egg and water, and brush each square with the mixture.
If using, place 3-4 caramelized apples on one corner-half of each square. Fold the other half of the dough over the filling to form a triangle. Use your fingers or a fork to seal the edges together. Brush the tops with the egg mixture and sprinkle a pinch of nutmeg over each turnover.
Place on an ungreased baking sheet, or a baking sheet lined with a silicone baking mat, and bake for 16 to 19 minutes until golden brown.
To make caramel: Warm a large saucepan over medium heat. Pour sugar into the saucepan. Wait for it to melt (This will take about 5 minutes).
Stir the melting sugar with a wooden spoon until it is completely melted. Stir again for 5 minutes until the melted sugar has turned brown. It should look somewhat like honey. Do not burn it.
Remove the pan from the heat and VERY slowly pour in the water while stirring.
Let the caramel cool down a little. Drizzle over the baked turnovers and serve.
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