Preheat your oven to 350° and thaw your puff pastry dough in the refrigerator.

Dice your apples into small 1/4" size pieces and toss with the lemon juice as you go so they do not brown.

Mix your apple filling by combining the apples, cream cheese, cinnamon, nutmeg and salt.

Once your dough is thawed, lay it out flat and begin cutting 4" circles from it using a round cookie cutter.

Scoop roughly 2 Tbsp of the mixture into the center of each puff pastry circle. Using your beaten egg, gently brush the exposed edges of the puff pastry that are not topped with apple mixture. Fold the circle in half to form a half moon shape, and seal the edges together by creasing with a fork.

For a smooth finish, brush the remaining egg on the tops of the sealed puffs and sprinkle with a tiny bit of extra cinnamon for garnish.

Place on a piece of parchment paper or greased cookie sheet and bake at 350° for 20 minutes. Once the puffs are golden brown, remove from the oven. Drizzle generously with Dulce de Leche and serve warm or at room temperature.

Dulce de Leche Recipe: https://www.thecreativebite.com/dulce-de-leche-easy-one-ingredient-caramel-sauce