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 430°F (220°C). Line two heavy trays with baking paper.

Lay your puff pastry on your worktop and cut out large (4.3-inch (11cm)) circles with a pastry cutter.

Place just under a tablespoon of filling in the center 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.