Apple Turnovers

Instructions

1. Prepare the apple filling
   In a medium saucepan, melt the butter over medium heat. Add the diced apples, granulated sugar, cinnamon, nutmeg, and lemon juice. Cook for 8-10 minutes, stirring occasionally, until the apples are softened but still hold their shape. Mix the cornstarch with 1 tablespoon of water to create a slurry, then stir into the apple mixture. Cook for another minute until thickened. Remove from heat, stir in vanilla extract, and let cool completely.
2. Prepare the pastry
   On a lightly floured surface, roll out each sheet of puff pastry to about 3mm thickness. Using a 12cm round cutter or a small plate as a guide, cut out 4 circles from each sheet of pastry, giving you 8 circles in total. Place the pastry circles on baking sheets lined with parchment paper.
3. Assemble the turnovers
   Place about 2 tablespoons of the cooled apple filling on one half of each pastry circle, leaving a 1cm border around the edge. Brush the border with beaten egg, then fold the pastry over to create a half-moon shape. Press the edges firmly together, then crimp with a fork to seal. Cut a small slit in the top of each turnover to allow steam to escape.
4. Chill and prepare for baking
   Refrigerate the assembled turnovers for 15-20 minutes while you preheat the oven to 190°C (375°F). This helps the pastry keep its shape during baking.
5. Bake the turnovers
   Remove the turnovers from the refrigerator and brush the tops with beaten egg. Sprinkle with demerara sugar if using. Bake for 20-25 minutes, until golden brown and puffed. Transfer to a wire rack to cool slightly before serving.