6 tbsp granulated sugar
1/2 tsp ground cinnamon
1 cup peeled and grated granny smith apples (about 2)
1 tbsp lemon juice
1/8 tsp salt
2 sheets frozen pastry, thawed overnight in the refrigerator
2 tbsp course sugar
Preheat oven to 375F. Combine 2 tbsp granulated sugar and cinnamon. In another bowl mix the apples, remaining sugar, lemon juice and salt. Let sit for 5 minutes and drain, keeping leftover juice in a bowl.
Roll out a sheet of puff pastry to a rectangle about 9 by 12 inches. Cut into 6 squares and place 1 tbsp apple filling in the center of each. Brush all edges with reserved apple juice and fold into triangles and seal edges by crimping with a fork. Repeat with remaining puff pastry and filling. Set turnovers in the freezer for at least 15 minutes, or until firm.
Line two baking sheets with parchment paper and arrange turnovers. Brush with apple juice and sprinkle with the cinnamon sugar mix. Sprinkle with course sugar. Bake until well browned, 20-25 minutes, rotating halfway in baking time. Let cool slightly before serving.