Preheat the oven to 180°C. Line a baking sheet with parchment or lightly grease it with non-stick spray. Open cans of crescent rolls and separate them into 4 rectangles per tube. Pinch seams to seal triangles together as rectangles.

Brush each rectangle with melted butter. In a small bowl, combine granulated sugar and cinnamon; sprinkle generously over the dough. Roll each rectangle lengthwise into a log and coil into a spiral shape, tucking the end underneath. Use fingers to make a well in the center of each spiral.

Fill the wells by dividing apple pie filling into 8 portions and adding 2–3 tablespoons to the center of each well. Sprinkle remaining cinnamon sugar across the tops. Bake for 16–18 minutes until golden brown. Remove and allow to cool.

Whisk powdered sugar, milk, and vanilla extract in a bowl until smooth. Drizzle glaze over slightly cooled pastries before serving.

Preheat the oven to 220°C. In a saucepan, combine water, sugar, cornstarch, cinnamon, and lemon juice. Bring to a boil, whisking continuously. Reduce to simmer until thick, then stir in diced apples, cover, and simmer for 8–10 minutes until tender.

Beat cream cheese in a medium bowl until smooth. Incorporate sugar, egg yolk, lemon juice, and vanilla, mixing until silky.

Cut puff pastry sheets into 6 squares. Fold a square into a triangle and trim edges, leaving a 2.5 cm border; unfold, then twist opposite corners to form a pocket.

Spoon 1 tablespoon of cream cheese filling into each pocket. Top with 1–2 tablespoons apple pie filling. Brush visible pastry with egg wash. Bake for 12–14 minutes at 220°C until golden and crisp. Cool slightly on a wire rack.

Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled pastries before serving.