6medium apples like Cox or Royal Galapeeled and cubed
100g| 3.5oz dried cranberriesfinely diced
3tbspsugar
2tbspplain flour
1tbsplemon juice
2teabags Taylors Spiced Apple Tea
1/2tspcinnamon
small cube unsalted butter
2packages ready rolled puff pastry
1egglightly beaten with 1/2 tbsp water
a little Demerara sugar
75g| 3oz icingpowdered sugar to glaze (optional)
Instructions
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.