• Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone mats.

The Filling

• Combine the diced apples, granulated sugar, butter, cinnamon, nutmeg, allspice, flour, and lemon and oranges juices together in a medium saucepan over medium heat.
• While occasionally stirring, bring to a boil. Lower the heat and simmer for 3 minutes. Remove from heat and allow to cool uncovered at room temperature for 30 minutes.
• You will not use all the filling in the turnovers. Leftover filling can be used as a drizzle on top of the turnovers or to dip your turnovers in. You choose.

The Puff Pastry

• Unfold the puff pastry sheets onto a lightly floured work surface. Using a rolling pin, gently roll over the pastry to seal any perforations and roll upto ⅛ to ¼ on inch thick. Using your cookie cutter, cut into pumpkin shapes. Re-roll any scraps and cut again.

Fill the turnovers

• Arrange half of the pumpkin cutouts about 3 inches apart on prepared baking sheets. These are the bottom crusts. Using a sharp knife, cut eyes and mouth (to make scary jack-o-lanterns) into the remaining pumpkin cutouts. These are the top crusts. The slits act as vents so that steam can escape as the turnovers bake.
• Using a slotted spoon, place about 2 Tablespoons of filling in the center of each bottom crust. Place top crust on top. Press your fingers all around the edges to seal, then crimp with a fork. Lightly brush the top of the pie crust with cream/milk. Sprinkle with coarse sugar, if desired.

Baking

• Bake the turnovers for 17 to 20 minutes or until they’re golden brown. Remove from the oven and allow cool on the baking sheets for 5 minutes, then transfer to a wire rack until cool enough to handle.
• You can serve the turnovers warm or at room temperature. If desired, serve with a drizzle of warmed up leftover apple pie filling, ice cream or sweetened whipped cream.
• Leftovers can be stored in an air-tight container in the refrigerator for up to 5 days.