Thaw out puff pastry sheets on kitchen counter. Preheat oven to 350 degrees. Line a cookie sheet pan with parchment paper.
Dice apples and toss with lemon juice.
Add diced apples, butter, sugar, water, cinnamon, nutmeg and salt to a large sauce pan on medium heat and stir until well combined. Bring apple mixture to a boil. Stir occasionally to prevent burning. Let the mixture boil until apples are tender. Check apples for tenderness by poking with a fork.
Place flour and half and half into a small bowl and thoroughly mix. Slowly add flour mixture to apple filling while continuing to stir. Remove from heat and let cool. Apple filling will thicken as it cools.
Cut puff pastry strips in halves to create rectangles. Once apple filling has cooled slightly and thickened, place a small amount onto the pastry dough. Fold pastry dough over apple filling and seal the edges with a fork by gently pressing the back of fork into the dough and then pulling towards you.
Place all filled hand pies on a cookie sheet and bake according to the puff pastry directions, usually 15-20 minutes. Remove from oven and let cool. Enjoy them warm and plain or warm with ice cream and homemade caramel sauce Store leftovers in an airtight container in refrigerator.