Adding a peeled, cored and chopped apple with some lemon juice to the pan, the filling was combined and cooked over a low heat for about 10 minutes.
The pastry was rolled to about 3-4mm thickness and then cut into squares.
Using a beaten egg, this was brushed along the edges of the pastry squares.
Placing small piles of the warmed apple mix in the centre of the square of pastry, the top left corner was folded over, on the diagonal, to the bottom right. This formed a triangular Turnover.
Using the remainder of the beaten egg, the top of the turnovers was brushed with glaze. Placing the turnovers on a non-stick tray they were then baked in a 170ºC oven for 10 minutes before checking them and returning them to bake a while longer until they were golden brown and crisp.
After cooling on the baking tray for a few minutes, the turnovers were dusted with icing sugar and served with lightly whipped double cream.
We'll definitely make turnovers again using Silly Yak Puff pastry as they were light, crumbly and easy to eat!