In saucepan over medium heat combine apples, 1/2 cup sugar, raisins, 1/4 cup apple juice, zest, cinnamon and cloves. Cook, stirring until the apples soften, about 15 minutes.
Dissolve cornstarch in remaining apple juice. Add to apple mixture; cook stirring, until mixture thickens slightly. Remove from heat; transfer to a bowl. Cool completely.
Stir in extract.
On lightly floured surface, roll out 1 pastry sheet into a 13"x13" square. Cut into 4 squares. Place 1/3 cup apple filling on 1 side of each square, toward one corner, leaving about 1/2' margin. Brush edges of pastry with water.
Fold pastry over filling to form a triangle.
Using fork press edges of pastry together. Put on freezer-proof plate and freeze for 15 minutes. Repeat with remaining pastry and filling; freeze.
Preheat oven to 375 degrees. Beat egg with 1 Tbs. water and brush over turnovers; sprinkle with remaining sugar.
Place on ungreased sheets and bake for 24-26 minutes or until pastry is golden. Cool on pan on rack until warm.
Stir together confectioners' sugar, milk and remaining lemon juice until smooth, drizzle over turnovers.
TIP: I usually use pumpkin pie spice or apple pie spice for the cinnamon and cloves.
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