Heat butter in
large heavy skillet. Grate apples into skillet, using coarse grater. Cover
tightly and cook gently about 3 minutes or until apples are just tender
but not mushy. Remove from hat and stir in sugar and cinnamon. If there is
a lot of liquid in the pan at this point return to heat and cook quickly,
uncovered, until most of the liquid has evaporated. Cool. Heat oven to
425F (220C). Have ready ungreased cookie sheets. Roll pastry thin and cut
into 5-inch (12.5-cm) squares. Put a large spoonful of the apple mixture
on each square and fold into triangles. Seal edges with a fork. Put
turnovers on cookie sheets. Prick tops in 2 places. Brush tops of pastries
with cream and sprinkle generously with sugar. Bake 10-12 minutes or until
nicely browned.
