Ingredients
Method
1.Melt butter in a large frying pan on medium. Add apple. Cook, Stirring occasionally, for 4-5 minutes until golden. Stir in maple syrup, caster sugar and cinnamon. Cook, stirring, for 4-5 minutes until liquid thickens.
2.Transfer mixture to a bowl. Stir in sultanas and almonds. Set aside for 15 minutes to cool, then chill until mixture is cold.
3.Preheat oven to hot, 200°C (180°C fan-forced). Line a baking tray with baking paper. Cut each pastry sheet into 9 even-sized squares.
4.Spoon 2 teaspoons apple mixture onto one half of each pastry square. Brush edges with egg. Fold pastry over filling to form a triangle, pressing edges firmly with a fork to seal. Brush with remaining egg. Sprinkle with a little sugar, if you like.
5.Bake for 15-20 minutes until golden. Allow to cool on trays.
These turnovers will keep in an airtight container in the fridge for up to 3 days. Wrap individually in plastic wrap and pack into lunch boxes.
Note