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


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


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!