Puff pastry ~ apple turnovers

Ingredients

• 4 sheets Frozen puff pastry
• 400 g Green apples
• 40 g Sugar
• 20 g Butter
• 2 teaspoons Cinnamon powder
• 1 teaspoon Corn flour
• 1 Egg - lightly beaten for egg wash

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Preparation

• Remove skin and core then measure green apples to 400g and cut cubes. In a pot combine apples and sugar together and cook at medium heat till sugar dissolved and apples soften a little.
• Then add butter, cinnamon powder and corn flour into the apples till mixtures thicken and leave to cool.
• Place puff pastry sheet on a lightly floured table top or pastry mat(sprinkle some flour on top if pastry is still wet) and use pizza cutter to cut pastry sheet into 4 equal square sheets.
• Put apple filling on one side of the pastry sheet leaving enough border so that it can be folded over and sealed.
• Use lattice pastry cutter, press firm on the other side of the pastry sheet and roll twice, also leaving enough border for sealing. (or cut a few slits in the top with a sharp knife).
• Egg wash the border and fold the edges together, then use fork press down the edges to seal the border and egg wash the top and place it on lined baking tray.
  Bake at preheated oven at 190C for 20 minutes.
• Some blueberry filling:
  Place puff pastry sheet on a lightly floured table top or pastry mat (sprinkle some flour on top if pastry is still wet) and use pizza cutter to cut pastry sheet into 4 equal square sheets. *Make smaller square sheets if you prefer. Make a straight cut about 1/2 inches from the edge using a pizza cutter to make two opposing "V" cuts on the corners and keep two of the corners to remain attached to the border. Egg wash the edges then fold the edges one through the other and press lightly and place square sheets on lined baking tray. Egg wash the edges again and spoon blueberry filling into the center square.
  Bake at preheated oven at 190C for 20 minutes.