Preheat the oven to 190oC / 170oC Fan / 375oF
Peel, quarter and core the apples. Chop into small pieces and place in a small saucepan along with the cinnamon, nutmeg, sweetener, corn starch and stir. Add the water and heat over a medium heat, stirring every now and again, until the apples have softened. This will probably take between 10 - 15 minutes but is entirely dependant on the kind of apple that you use. If you need to add a few more tablespoons of water to the mix, do so but don't overdo it as you don't want the apple filling to be too runny.
Once the apples have softened, use the back of a fork to mash about half of the apple into a puree. I prefer to leave some chunks as this gives the turnovers more texture.
For photo instructions of constructing the turnover, see the post above. Lay out the tortilla wraps and cut in half so that you have 8 semicircles. Brush a bit of the egg wash around the edge of the tortilla before placing a spoonful of the apple mixture at the bottom of the semicircle. Fold the tortilla wrap over, brush the top of the turnover with egg and use a fork to press down around the edge to seal.
Place on a non stick baking tray and bake for 10 - 12 minutes or until golden brown.
Remove from the oven and place on a wire rack to cool. Whilst they are cooling, place the icing sugar / powdered sugar in a small bowl, add a little water (½ teaspoon) and mix to form a glaze that can be drizzled over the top of the turnovers.
If you want to store them, it's best to do so before adding the glaze (although not necessary). The turnovers can be kept in an airtight container for a couple of days - they will become a bit soggy but can be warmed in an oven for 5 minutes to crisp up again.