1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set it aside.

2. For the cream cheese filling mix the cream cheese with sugar (or xylitol) and vanilla extract and set aside.

3. Peel the apple, core and cut into small dices. Add together with the lemon juice, brown sugar (or xylitol), and ground cinnamon to a bowl and mix to combine. Take the puff pastry out of the package and unroll. Cut into 6 equal squares. Spread about a teaspoon of the cream cheese filling on each square – stay away from the edges. Add some diced apples on top of the filling and then fold the pastry over the filling diagonally to form triangles. Press the edges together with a fork and place the turnovers with some space in between on the prepared baking sheet. Brush with the whisked egg and sprinkle with some coarse sugar (optional). Cut small slits into the tops of the turnovers and bake for 18-20 minutes until golden brown and nicely puffed up. Take out of the oven and let cool down on a wire rack. Serve still a bit warm, maybe with some vanilla custard, ice cream, or some whipped cream.