Prepare the apple filling by peeling, coring, and slicing the apples into thin wedges.

In a medium skillet over medium heat, melt butter, then add apples, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice.

Cook for 5–7 minutes, stirring occasionally, until the apples soften and release their juices. If the mixture is too runny, stir in a cornstarch slurry and cook for another 1–2 minutes until thickened. Remove from heat and let cool slightly.

Preheat the oven to 400°F (200°C). Roll out thawed puff pastry on a lightly floured surface and cut into 8 equal rectangles or squares. Place half the pieces on a parchment-lined baking sheet.

Spoon a small amount of apple filling into the center of each pastry square and drizzle lightly with caramel sauce.

Place another pastry square on top to form a closed pocket or fold each square into a triangle. Press edges with a fork to seal and brush tops with egg wash.

Bake for 18–22 minutes until puffed and golden brown. Let cool slightly, then drizzle with caramel sauce and sprinkle with powdered sugar if desired. Serve warm with whipped cream or vanilla ice cream.