Apple turnovers

Peel the apples and dice them.

Melt the butter in a large pan over medium heat, add the diced apples and cook a few minutes, stirring frequently.

Once the apples have softened slightly add the brown sugar, salt and cinnamon, stir, and cook down five to ten minutes until softened and syrupy.

Reduce to low, sprinkle in the cornstarch, stir, and cook about a minute until the juices are thickened and boiling.

Transfer the filling with all its juices to a bowl, cool 15 minutes and refrigerate 30 minutes.

Preheat the oven to 400 Fahrenheit and pull the puff pastry from the freezer to thaw five to ten minutes until cool but not hard.

Unfold the pastry and roll it into a 12 inch square, then cut it into four equal squares.

Mix the egg and water in a small bowl for the egg wash.

Lay a square on a parchment-lined rimmed baking sheet, brush the edges with egg wash, put a few tablespoons of filling just off centre and fold it over.

Press to seal and crimp the edge with a fork, or with a spoon for a scalloped edge.

Repeat the rolling, cutting and folding with the second sheet.

Brush the turnovers all over the top with egg wash for uniform golden colour.

Sprinkle sanding, granulated or demerara sugar over the tops for a crunchy finish.

Cut slits in the tops for venting.

Bake at 400 degrees Fahrenheit for 18 to 20 minutes, until golden and puffed.

For the glaze, stir the powdered sugar with a tablespoon of liquid, adding more a little at a time until it is drizzling consistency.

Drizzle the glaze over the cooled turnovers.

Variation: freeze unbaked turnovers up to three months and bake from frozen, adding about five to ten minutes to the bake time.