Sprinkle some flour onto a large piece of parchment paper on a work surface and lay out one piece of the puff pastry. Spread the apple butter over the entire surface of the pastry. Place the other piece of pastry on top.
Flour a rolling pin and roll the pastry out until it is pressed into a flat, cohesive square sheet. A little apple butter will squeeze out; just make sure not to press it all out!
Use a large jar lid or measuring cup to score the center of the pastry square to keep an uncut center. Make 4 cuts from the center (keeping the lid in place); there should be 4 even quadrants. Cut each quadrant into 4 equal strips, all making a sunburst pattern from the center. Twist the strips twice around, bringing the tips back to their original position.
Transfer the parchment to a baking sheet. Remove the lid from the center and place a stencil in the center (if using). Brush the puff pastry with the egg and sprinkle it evenly with the turbinado sugar. Refrigerate for at least 30 minutes and up to overnight.
Preheat the oven to 375 degrees F.
Remove the stencil if using. Bake until golden brown, 25 to 30 minutes. Serve warm or at room temperature.