Filling - Put apples in a large saucepan. Toss with cornflour. Add everything else. Cook on medium to medium-high heat, stirring regularly, for 5 minutes. Apple should be softened but not mushy or losing shape, with some but not too much caramel.

Cool - Spread the filling on a large plate then let it fully cool. (Note 5)

Line a large cutting board or upside down tray with baking/parchment paper.

Make turnovers - Working one puff pastry sheet at a time, barely thawed, cut into 4 squares (12.5cm/5"). Brush 2 sides with egg, then pile filling on the egg brushed side. Avoid using sauce, soaks base and if it leaks onto edge it will not seal. (Save leftover sauce & apple for pancakes, french toast, ice cream etc!)

Wrap - Fold over, seal with fork dipped in flour (prevents sticking to pastry). Transfer to paper lined cutting board.

Refrigerate for 20 minutes (cold = better puffing).

Preheat oven to 200°C/400°F (180°C fan).

Bake 25 min - Slide the paper with the turnovers on it onto a large baking tray. (Note 6 for why) Brush turnovers with egg. Stab 3 times. Bake 25 minutes or until golden.

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

Transfer turnovers to a cooling rack. Fully cool. Split seam side open with knife. Pipe in cream. EAT!