1 (17 ounce) package frozen puff pastry
2 medium size sweet apples
1/3 cup brown sugar, firmly packed
2 tablespoons flour
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 large egg, lightly beaten

Preheat oven to 375 degrees F.

Thaw frozen puff pastry according to package directions.

Meanwhile peel, core and coarsely chop apples to measure 2 cups.

In bowl toss apples with sugar, flour, lemon peel and juice, cinnamon and nutmeg.

On lightly floured board cut each pastry sheet into nine 3-inch squares. In center of each square place about 1/4 cup apple mixture, brush edges of square with beaten egg. Top each filled pastry with second square. Press edges with tines of fork. Using a sharp knife make 1-inch L-shape in center of each square, fold back pastry flaps. Place on ungreased cookie sheet and brush with beaten egg. Bake 20 minutes until golden brown.