Melt 1 tablespoon of butter in a large skillet. Add diced apples and cook on medium heat for 10 minutes, stirring frequently. Add cinnamon, allspice, cloves, and honey. Continue cooking until the mixture is thick and much of the moisture has evaporated. Transfer filling to the refrigerator until it is fully cooled, at least 1 hour. The filling can be kept overnight in the fridge.

Now it's time to make the turnovers. Preheat the oven to 350F.

Melt remaining 2 tablespoons of butter, transfer the butter to a small bowl and put it in your work space for the turnovers. Set out a large cutting board in the middle of the space. Put the fillo dough to one side and the apple filling to the other.

Take out 1 sheet of fillo and put it on the cutting board. Brush it with butter and layer another sheet on top, brushing that one as well. Cut the two sheets down the middle lengthwise. Scoop out about 2 1/2 tablespoons of filling onto the bottom right corner of each of the fillo strips. Fold the fillo up and to the right so that the bottom of the fillo strip meets the right edge and makes a triangle. Then fold the fillo up, and over, and up, and over until it is all folded and you have triangle of fillo dough with apple filling in the middle.

Put each completed turnover on a baking sheet and brush the top with a little butter. Once you have made the turnovers, you can bake them now or freeze them for later. Either way you will bake them at 350F for 12-14 minutes. Frozen turnovers may need one extra minute, but keep an eye on the fillo since you don't want it to burn.

Honey Icing - To make the icing put all the icing ingredients in a large bowl and whip them with a mixer until you have a smooth icing that you can pipe over the turnovers. Pipe the icing using a squeeze bottle or decorating bag with a round icing tip or with a plastic freezer bag with the corner snipped off to make a small hole. Start small since you can always cut a little more off.