• Pre-heat the oven to 180°C(fan)/200°C/gas mark 6. Cover a baking sheet with non-stick baking paper.

For the apples

• Put the prepared apples, a tablespoon of maple syrup and ½ teaspoon ground cinnamon into a saucepan.
• Stir well and gently heat through over a low-medium heat until the apples are starting to soften. Add a spoonful of water if the mixture starts to stick.
• Once cooked you can use the mixture as it is, or mash it together (I did the latter). Allow to cool (this is important or it'll melt your pastry)

For the turnovers

• Unroll your puff pastry. Cut into four or eight smaller rectangles, depending on whether you would like to make large or small turnovers.
• Put a few spoonfuls of apple mixture into the centre of each rectangle, being careful not to overfill. Press the edges together with your finger tips, or use a fork to make a pattern.
• Prick a few holes in each pastry with a fork and use a pastry brush to lightly brush each turnover with plant-based milk.
• Place on the baking tray and bake for around 15 minutes (small turnovers) or 25 minutes (larger turnovers) in the centre of the oven or until golden brown.