Apple Turnovers

Ingredients

• 355g puff pastry
• 4 cooking apples
• 100ml water
• 3 tbsp caster sugar
• 2 tsp cinnamon
• 2 tbsp milk
• Brown sugar for sprinkling

Method

1. Peel and chop the apples, boil with the water, sugar and cinnamon, then cook until soft but still holding, with the water absorbed.
2. Cool the filling completely. Warm filling melts the pastry and it leaks.
3. Roll the pastry to a 30cm square, 5mm thick, and cut into 16 squares.
4. A teaspoon of filling in each, edges brushed with cold water.
5. Fold corner to corner into triangles, crimp with a fork, prick the top once to let steam out.
6. Brush with milk, sprinkle brown sugar.
7. 180°C for 30 minutes until puffed and golden.