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Filling – Put apples in a big saucepan. Toss with cornflour. Add all the things else. Prepare dinner on medium to medium-high warmth, stirring usually, for five minutes. Apple ought to be softened however not mushy or dropping form, with some however not an excessive amount of caramel.
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Cool – Unfold the filling on a big plate then let it totally cool. (Notice 5)
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Line a big slicing board or the other way up tray with baking/parchment paper.
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Make turnovers – Working one puff pastry sheet at a time, barely thawed, reduce into 4 squares (12.5cm/5″). Brush 2 sides with egg, then pile filling on the egg brushed facet. Keep away from utilizing sauce, soaks base and if it leaks onto edge it won’t seal. (Save leftover sauce & apple for pancakes, french toast, ice cream and so on!)
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Wrap – Fold over, seal with fork dipped in flour (prevents sticking to pastry). Switch to paper lined slicing board.
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Refrigerate for 20 minutes (chilly = higher puffing).
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Preheat oven to 200°C/400°F (180°C fan).
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Bake 25 min – Slide the paper with the turnovers on it onto a big baking tray. (Notice 6 for why) Brush turnovers with egg. Stab 3 occasions. Bake 25 minutes or till golden.
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Serve heat, dusted with icing sugar and whipped cream for dunking.
CREAM FILLED OPTION
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Switch turnovers to a cooling rack. Totally cool. Break up seam facet open with knife. Pipe in cream. EAT!
