• Make the gluten free puff pastry as per the instructions and then chill for at least an hour.

To make the filling:

• Peel and core the apples, then cut them into 1-2cm chunks. Add to a saucepan along with the brown sugar, cinnamon, butter, cornflour and lemon juice.
• Place the pan on a low heat. Stir until the butter has melted, then cook for a further 5-7 minutes. Remove from the heat and leave to cool to room temperature before making the turnovers (you can also make this the day before and refrigerate).

To make the turnovers:

• Roll the pastry out to form a large square/rectangle, around 5mm thick. Mine measured approx 30cm x 25cm. Square off the edges (you can turn the offcuts into gluten free cheese straws instead of wasting them!)
• Cut the pastry into 6 even-sized rectangles - the more square you can get these, the better - you can always separate them and roll them out a little thinner individually.
• Fill the pastry with around 2 tbsp each of the apple filling, leaving a border. Brush the border with beaten egg, then fold the pastry diagonally over the filling, sealing the eggwashed edges. Crimp using a fork.
• Use a fork or sharp knife to create a few holes/little slits in the top to let any steam escape while cooking. Arrange on a lined baking tray (or two) with space between them.
• Place the baking tray/s in the fridge to chill for at least 30 minutes - this is super important for the best puff! Meanwhile, preheat the oven to 220C / 200C Fan / Gas Mark 7.
• Once the oven is hot, remove the trays from the fridge. Brush the turnovers with beaten egg, sprinkle with the demerera sugar, then place in the oven. Bake for 25-30 minutes until golden brown.
• Remove the apple turnovers from the oven and cool for at least 15-20 minutes on a cooling rack before eating, as the filling will be molten hot! Enjoy warm or cold - they're great with ice-cream, custard or even whipped cream!