Put the pastry on some baking parchment and wrap it ... Cut two little slits in the top of each turnover. Place onto the flat baking tray and brush the top with the remaining egg and milk.

Enjoy these flaky apple turnovers, filled with a spiced apple mixture and drizzled with creamy icing. Easy to make and always a crowd-pleaser, they’re perfect whether you use homemade or store-bought ...

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.

Roll the pastry out on a lightly floured work surface ... Make a small incision with a knife in the top of each turnover to allow steam to escape. Bake for 20–25 minutes until golden brown.

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 ...

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 ...