Take your gluten free ready-made puff out of the fridge and leave until it reaches room temperature.
Peel, core and chop your apples into small chunks the size of your thumbnail.
Add the apple, 2tbsp water, cinnamon and apple sauce to a saucepan and heat gently until the apple chunks have softened but not broken down.
Set aside too cool for 5mins
Unwrap your ready-made puff and cut into equal sized squares or rectangles (depending on the shape of your pastry) I tend to do this on the tray I plan to bake my turnovers on and I always use a silicone baking sheet.
Brush all four sides of the pastry with your milk and coconut/dark sugar wash, this will help the sides stick and prevent apple sauce from bleeding out of your turnover during cooking.
Place spoonful’s of the apple filling in the centre of each puff square/rectangle and gently fold to achieve your chosen final shape.
Using the prongs of a fork press along the edges of the pastry parcel to seal in your delicious filling.
Brush the tops and crimped sides with the remaining milk wash and sprinkle with granulated sugar.
Finally, with a knife cut two tiny slits in the centre of the top of the parcel, this will allow hot air to escape during cooking.
Bake in a preheated oven on 200°C/180°C Fan for 15 minutes of until golden brown
Either cool completely to store or eat once cool enough.