In a medium sauté pan, combine apples, brown sugar, cornstarch, vanilla extract, cinnamon, cardamom, ginger, and salt. Bring to a boil over medium-high heat and cook, stirring occasionally, until liquid is thickened and bubbly and apples are slightly tender, 7 to 10 minutes. Remove from heat and let cool completely.
Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
On a lightly floured surface, unfold sheets of puff pastry and cut each into 4 equal squares. Lightly brush edges of pastry with egg. Spoon a heaping tablespoon of apple mixture into the center of 1 square. Fold pastry in half from 1 corner to opposite corner, gently pressing to seal. Trim ¼-inch from edges of pastry and place on prepared pan. Repeat with remaining pastry. Freeze until firm, about 20 minutes. Brush pastry tops with egg. Using a small sharp knife, cut 3 small Xs in top of each pastry to allow steam to escape.
Bake until puffed and lightly golden brown, 8 to 10 minutes. Decrease oven temperature to 375° and bake until golden brown and crisp, 10 to 12 minutes more. Let cool completely.
In a medium bowl, whisk together cream, confectioners’ sugar, and vanilla bean paste until stiff peaks form. Transfer to a piping bag fitted with a ¼-inch open star piping tip*.
Carefully cut open turnovers at seam and pipe whipped cream to fill gap. Serve with remaining apple mixture and whipped cream.
Notes
*We used an Ateco 822 decorating tip.
Recipe by Victoria at https://victoriamag.com/apple-turnovers-with-vanilla-cream/