Apple Turnovers

Instructions

• 1Cook the apples, butter, sugar, vanilla, lemon juice, cinnamon and salt over medium heat, stirring occasionally for 3 minutes, until simmering. Cover and continue cooking, stirring occasionally, for 7 minutes, until the apples are tender and the syrup is thick.
• 2Transfer to a shallow dish and refrigerate for 20 minutes. This will prevent the pastry from getting soggy.
• 3Whisk the egg and water together. The water thins down the egg making it easier to brush.
• 4Cut each sheet into 4 squares. Leave one square on the board and refrigerate the remaining until ready to use.
• 5Working with one square at a time, brush the edges with egg wash. Place a heaped tablespoon of apple mixture in the centre. Fold in half and press to remove air bubbles and seal. Press with a fork to further seal. Place in the refrigerator and repeat with the remaining pastry and filling.
• 6Refrigerate for 30 minutes, until the pastry is firm. Tip: Turnovers can be frozen at this stage for up to 1 month. Thaw for 20 minutes before cooking.
• 7The oven will preheat.
• 8Brush with the egg wash and score 3 small slits. Sprinkle with the turbinado sugar and place evenly spaced in the basket.
• 9Once preheated, place the basket in rack position 3 and start the timer.
• 10The turnovers should be browned, puffed and crisp. If not, give it a bit more.
• 11Dust with sugar. Serve warm or at room temperature.