Melt butter in a large saucepan over medium heat.
Add apples, flour, brown sugar, cinnamon, nutmeg, and allspice and cook for five minutes stirring constantly.
Turn down to low and add cranberries and vanilla extract and stir.
Cook for an additional three minutes, stirring frequently.
Remove from heat and place in refrigerator to cool for 20 minutes.
Fold puff pastry sheets onto a well-floured surface and cut into four even squares.
Spoon tablespoon scoops of apple mixture onto puff pastry square.
Whisk egg white lightly and brush edges of puff pastry and then fold into a triangle; use a fork to press edges down.
Brush tops of turnovers with egg wash.
Heat oven to 400° and bake turnovers for 20 minutes or until golden brown.
Allow cooling for at least 5 minutes before drizzling with apple butter.
Place apple butter in a small ziplock bag and cut the very tip of one corner to create a piping bag.
Drizzle apple butter over turnover from one side to another.