Quick Apple, Cinnamon, and Walnut Puff Pastry Turnovers

Peel, core, and cut 150 gr Apple into small neat cubes.

Roughly chop 25 gr Walnuts into bite-sized bits.

Beat 1 piece Eggs size M thoroughly in a small bowl to create an egg wash.

Melt 2 tsp Butter in a skillet set over medium heat.

Add the diced fruit cubes, 3 ³/₄ tsp Brown Sugar, and 1 ¹/₂ tsp Ground Cinnamon to the pan and cook for 4 to 5 minutes until soft and fragrant.

Remove the skillet from the heat, fold in the chopped nuts, and let the mixture cool slightly.

Unroll 140 gr Puff pastry onto a lightly floured surface and slice it into equal rectangles.

Distribute the cooled filling across one side of each pastry rectangle, fold the opposite side over, and crimp the edges tightly using a fork.

Brush each parcel with the beaten egg wash, score two to three shallow slits on top, and bake at 200°C (392°F) for 15 to 18 minutes until puffed and golden brown.