Roll out the puff pastry to make a square roughly 34x34cm ... Use a fork to press down and seal the edges. Brush each turnover with beaten egg and sprinkle over the remaining caster sugar.

Fold each puff pastry square diagonally over the filling to form a triangle shape. Press the edges firmly to seal. Use a fork to crimp the edges of each turnover to ensure they are well sealed and ...

I usually make these turnovers with homemade rough-puff pastry (also called blitz pastry) because it tastes better, but I won't blame you if you use commercial puff pastry. It's worth seeking out ...

These turnovers are also relatively shelf-stable and can be enjoyed hours after baking. Technique tips: Make sure you are handling puff pastry at correct temperature, not frozen, but cold ...