Giant apple turnover with green apple sauce and roasted apples

Cut the quick puff pastry pâton in half and roll into two 4 mm thick sheets; refrigerate until ready to use.

Peel, core and halve the Granny Smith apples and microwave them 10 minutes with a cinnamon stick; let cool.

Peel, quarter, core and chunk the sweet apples.

Heat a large frying pan and cook the sweet apples with turbinado sugar, vanilla and cinnamon on medium heat about 30 minutes, stirring every so often.

Add a tablespoon of white sugar to the green apples and cook down a few minutes to drive off moisture into a sauce.

Cool both fillings and refrigerate until ready to use.

Cut the pastry sheets into 9 inch (23 cm) rounds, save the scraps, and freeze the discs a few minutes.

Gently roll out the center of each disc into an oval.

Fill with one part green apple sauce to two parts roasted apples, brush the edges with water, close and seal all around.

Flip onto a baking tray, make a few small holes, press the edge to seal and decorate; egg wash and refrigerate about 20 minutes.

Repeat once and keep refrigerated; when the pastry is firm, score with the tip of a paring knife without cutting through.

Bake at 375F / 190C for 40 minutes.

Dust with icing sugar and finish at 500F / 260C for a few minutes, until completely caramelized.