Puff Pastry Apple Turnovers Sprinkled with Cinnamon Sugar

Preparation

• 1
  Preheat the oven to 200 degrees, 180 degrees fan oven, then line a large baking sheet with baking parchment. Make sure that the pack of pastry is chilling in the fridge.
• 2
  Peel and core the apples, then chop into small pieces. Finely grate the zest of the lemon then squeeze out the juice.
• 3
  Cut the butter into pieces then melt in a saucepan.
• 4
  Add the apple pieces, the lemon zest, the light brown sugar, 2 teaspoons of lemon juice and 2 teaspoons of cold water and cook gently for about 5 minutes, until the apple pieces are soft but not broken down. Turn off the heat and set to one side.
• 5
  Separate the egg and then beat the yolk with the milk in a small bowl.
• 6
  Roll out the pastry and cut into 6 equal squares; you'll need to work with the pastry quite quickly as it gets too sticky when warm.
• 7
  Divide the apple mixture between the 6 squares, placing it in the centre. Brush the edges with egg and milk then fold over and press the pastry together, corner to corner, to make a triangular shape. Turn over the corners and seal edges with a fork.
• 8
  Place on the baking sheet, slice 3 small slits on the top of each turnover and then glaze with egg and milk. Bake for about 20 minutes, until risen and a light golden brown. Cool for 5 minutes; the filling will still be really hot!
• 9
  Mix the cinnamon and caster sugar together and then sprinkle it lightly over the apple turnovers. Best served whilst still warm.