Method

• 1.
  Combine apple, apple juice, sugar, cinnamon, vanilla and a pinch of salt flakes in a saucepan over medium-high heat. Bring to a simmer and cook, stirring occasionally, for 5 minutes or until apple is tender and liquid has reduced slightly. Stir through gelatine and cook, stirring constantly, for 2 minutes or until gelatine is dissolved. Transfer to a heatproof bowl.
• 2.
  Return half apple mixture to pan and mash with a fork, then return mashed apple mixture to unmashed apple mixture. Cover and chill until cold.
• 3.
  Cut six 12cm rounds from pastry. Brush edges of each pastry round with some egg wash. Spoon one-sixth of the apple mixture onto half of each round, leaving a 2cm border around the edge. Fold the pastry over to make a half-moon shape and seal by pinching the pastry between your fingers. Finally, crimp the edge of the pastry with the back of a fork. Chill each turnover as you prepare the remaining pastries. Once all are assembled, chill for at least 1 hour.
• 4.
  Preheat the oven to 180°C. Grease a baking tray and line with baking paper.
• 5.
  Brush pastry tops with egg wash, place on prepared tray and bake for 25 minutes or until golden and cooked through.
• 6.
  Meanwhile, for whipped cream, in a stand mixer fitted with whisk attachment, whisk all ingredients until firm peaks. Serve turnovers hot or warm, dusted with icing sugar and with cream alongside.