INGREDIENTS

450gm Home made puff pastry OR

2 ready made puff pastry sheets.

4 Granny Smith apples - peeled, cored and sliced

2 tablespoons butter

2 tablespoons lemon juice

Water

175gm Soft brown sugar

1 teaspoon ground cinnamon

1 Level tablespoon cornflour

1 tablespoon water

300ml Double cream (optional -see N.B.)

1 Egg white (for sugar glaze)

A little granulated sugar

METHOD

 Set the oven to 200°C Fan

 Combine the lemon and enough water to cover the apples into a large bowl – this stops them from browning

 Melt butter in a medium pan and put on the heat. Drain water from apples, and place them into the butter pan.

 Cook and stir for a couple of minutes.

 Add the brown sugar and cinnamon. Cook, stirring, for 2 more minutes.

 Stir together the cornflour and 1 tablespoon water.

 Add to the apple mix and stir to combine.

 Cook for another minute until sauce has thickened.

 Remove from heat and cool.

 Roll out the pastry into 2 large squares or unfold puff pastry sheets and shape into squares.

 Cut each larger square into 4 smaller squares and spoon apples onto the centre of each square. Brush the edges of each square lightly with water.

 Fold the squares over from corner to corner into triangle shapes and press the edges together to seal.

 Lightly glaze each square with beaten egg white and sprinkle with the granulated sugar.

 Place the turnovers on to a greased baking sheet, leaving about an inch between them and bake for 25 minutes in the preheated oven, until turnovers are puffed and golden.

 Cool on a wire rack.

N.B. You can slit open the cooled turnovers and pipe cream in with the apple for a teatime treat!