Melt two tablespoons butter in a large skillet and add two of your favorite apples, peeled, sliced (1/4 " thick), and cored with 1 cup craisins or dried cherries. (You can go half and half also).
Let cook until tender. Add 1 cup loosely packed brown sugar, 1/8 tsp cloves, and 1/4 tsp nutmeg.
Stir until apples are well coated. You can add a bit more butter if needed.
Cut the apple circles into wedges. You can do this before hand but they are softer after cooking but you can do it either way. When you leave the apples round they seem to cook more evenly.
Roll out one sheet of Pastry Puff Dough on a lightly floured surface and cut into four squares.
Place a spoonful of apple mixture in the center of each square. Beat one egg well and brush egg wash on two edges of the "V" in the square. Fold the dough over and gently press evenly around the edges. Place the turnovers on a baking sheet covered with either baking paper or pastry baking sheet. If you used these you don't need to grease the sheet.
With a fork dipped in flour to keep it from sticking mash down the edges lightly to seal off the dough. Take a knife and poke a small "vent" hole in the top of each turnover. With the remaining egg wash brush liberally all the turnovers. This helps them to become golden brown. Then sprinkle a small amount of raw or decorating sugar crystals on top of each turnover.
Bake at 400 degrees for 18 to 20 minutes or until golden brown. Let cool a bit before serving as the filling is really hot if you try to eat it too soon.