Peel, core and cut the apples into small cubes. Place in a small pot together with the sugar, lemon juice, the contents of two teabags of Spiced Apple tea and the butter.
Stir over low heat for 5 minutes until the apples are slightly softened. Drain and reserve any juices.
Transfer the apple filling to a bowl to cool, add the cranberries and flour and mix together.
Preheat the oven to 220C (430F). Line two heavy trays with baking paper.
Lay your puff pastry on your worktop and cut out large (11cm/4.3in) circles with a pastry cutter.
Place just under a tablespoon of filling in the centre of each pastry circle and use a brush to moisten the edges with the egg wash.
Fold the pastry over to create a crescent and press to seal. Use a fork to crimp the edges.
Transfer to the prepared trays, brush with the egg wash and sprinkle with a little Demerara sugar.
Bake for 15 minutes or until the pastry is golden.
If you like, mix the icing sugar with a little of the reserved apple juices until you have a pourable glaze and drizzle over the turnovers.