Apple Turnovers with a Cream-Filled Option

Step 1: Put the apples in a large saucepan and toss with the cornflour. Add the cinnamon, sugar, vanilla and salt. Cook over medium to medium-high heat, stirring regularly, for 5 minutes, until the apples are softened but still hold their shape and the sauce has thickened into a syrup.

Step 2: Spread the filling on a large plate and let it cool completely.

Tip: Use a plate rather than a bowl so the apples do not release as much liquid.

Step 3: Line a large cutting board or an upside-down tray with baking or parchment paper.

Step 4: Working with one barely thawed pastry sheet at a time, cut each sheet into 4 squares, 12.5 cm/5 inches each. Brush 2 sides of each square with whisked egg, then pile the filling onto the egg-brushed side. Avoid adding the sauce: it can soak the base, and if it gets on the edge it can stop the pastry from sealing.

Tip: If the pastry softens too much, return it to the freezer briefly. Save leftover apple and sauce for another use.

Step 5: Fold the pastry over the filling and seal the edges with a fork dipped in flour. Transfer the turnovers to the paper-lined cutting board.

Tip: Press firmly along the edges to crimp and seal them.

Step 6: Refrigerate the turnovers for 20 minutes.

Tip: Chilling helps the pastry puff. If the turnovers are on a tray in the refrigerator, transfer them to a large baking tray before baking; a cold tray can prevent the bases from cooking through properly.

Step 7: Preheat the oven to 200°C/400°F (180°C fan).

Step 8: Slide the paper with the turnovers onto a large baking tray. Brush the turnovers with whisked egg and prick the top of each 3 times with a small knife. Bake for 25 minutes, or until golden.

Tip: The holes let steam escape and reduce the risk of filling leaking from the seams.

Step 9: Serve warm, dusted with icing sugar and with whipped cream for dunking.

Step 10: Transfer the turnovers to a cooling rack and let them cool completely. Use a knife to split open the seam side, then pipe cream inside.

Tip: The turnovers need to be fully cool before adding cream, or the cream may melt.