3-4 Granny Smith apples, peeled, cored and cubed
5 ½ tbs granulated sugar, divided
¾ tsp cinnamon, divided
¾ tsp freshly squeezed lemon juice
2 pieces puff pastry
1 large egg, beaten
Preheat oven to 200°C. Line baking tray with baking paper.
In a saucepan, combine apples, 1 ½ tablespoons sugar, ¼ teaspoon cinnamon and 6 tablespoons water and cook over medium heat, stirring occasionally, until apples have softened but still hold their shape (approx. 8 minutes). If apples become too dry, add 1 tablespoon of water at a time.
Stir in lemon juice. Set aside to cool.
Stir together remaining 4 tablespoons sugar and ½ teaspoon cinnamon in a small bowl, set aside.
Cut puff pastry into squares and place on baking trays.
Lightly brush edges of pastry with egg wash. Place apple filling in centre of squares. Fold over puff pastry to create a triangle and gently press edges together. Using a fork, press edges to seal. Brush with egg wash and sprinkle tops with cinnamon sugar.
Prick tops of turnovers a few times with fork. Bake until crispy and golden (20 minutes). Let stand for 5 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature.