Preheat the oven to 400 °. Line a baking sheet with parchment.
Unfold each sheet of puff pastry onto a lightly floured surface or on a piece of parchment. You might see some fold marks. You can smooth those out with a wet fingertip. Or not.
Cut each pastry sheet into four squares.
Spoon applesauce onto one triangular half of each square. That sounds tricky, but it’s not. You just want to have enough space to fold and seal.
In a small bowl, combine the sugar and cinnamon. Sprinkle the pastries generously with cinnamon sugar.
Fold the square of pastry into a triangle, over the filling. Use a wet fingertip to moisten the edges before pressing to seal. With a fork, crimp the edges of the pastry.
In a small bowl, combine the egg and water. Brush the tops of the pastries with the egg wash.
Bake for 20 to 25 minutes or until golden brown.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on ⅛ the recipe.