Preheat oven to 200°C/400°F (or 180°C/ 350°F if you're using a fan or convection oven) and line a baking tray with baking paper.

Set the puff pastry out at room temperature to allow it to soften while you prepare the apple turnover filling.

Add the chopped apples to a large pan along with the water, cornflour, brown sugar, and cinnamon. Mix well.

Turn the heat on medium and cook for 5-10 minutes, stirring often, until the mixture begins to thicken. Remove from the heat and leave to cool slightly.

Roll out your puff pastry to around 1/2 cm thick. Divide it evenly into 8 squares using a knife or pizza cutter. Discard any uneven edges.

Place 1-2 tablespoons of filling into the center of each pastry square. Fold the pastry diagonally over the filling to join at the corners, then seal the edges using a fork. Be careful not to overfill them.

Lightly brush each pastry with melted vegan butter or plant-based milk. 

Bake for 15-20 minutes until the turnovers are light golden brown. Once baked, transfer to a wire rack to cool.

Prepare your glaze by mixing together the icing sugar, plant-based milk and vanilla extract. Drizzle it over the cooled turnovers and enjoy!