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Pre-heat oven to 400 degrees. Melt butter in a skillet over medium high heat. Add apples into the butter, stirring occasionally until softened.
Add salted caramel, apple pie spice, cornstarch, and lemon juice to the mixture and mix until incorporated. Cook approximately 3 minutes until apples are tender and sauce is thickened.
Remove from heat and add vanilla. Set aside.
Meanwhile, unfold pastry sheets on a lightly floured surface and roll out into 11×17 inch rectangles.
Cut puff pastry sheet into six squares. Divide apple mixture between the squares. Top apple mixture with shredded Tillamook Cheddar Cheese.
Mix the egg and water together in a cup or small dish. Brush the edges of each square of puff pastry with egg wash. Then fold the puff pastry corner to corner to seal. Pinch together seams to seal in the apple filling.
Bake for 14-16 minutes until the top is puffy and golden browned. Remove turnovers from pan to a wire rack and cool 10 minutes.
Serve covered with powdered sugar, salted caramel sauce and Tillamook Vanilla Bean Ice Cream, if desired. Serve warm.