3 medium apples (450g), peeled, cored, chopped coarsely
2 tablespoons maple syrup
1 tablespoon caster sugar
½ teaspoon mixed spice
¼ cup (40g) sultanas
¼ cup (35g) slivered almonds
3 sheets puff pastry
1 egg, beaten lightly
300 ml thickened cream
1 tablespoon icing sugar
Melt butter in a large frying pan over high heat; cook apple, stirring occasionally, for 5 minutes or until browned lightly and tender.
Add maple syrup, sugar and mixed spice to apple; cook, stirring, for 3 minutes or until the liquid boils and caramelises. Transfer apple mixture to a medium heatproof bowl; stir in sultanas and almonds. Cool for 20 minutes.
Meanwhile, preheat oven to 220°C/425°F. Grease a large oven tray; line with baking paper.
Cut two 12.5cm (5in) rounds from each pastry sheet. Place about ¼ cup of apple mixture in the centre of each round; brush pastry edges with a little egg. Fold pastry to enclose filling; firmly pinch corners of pastry edges. Place turnovers on tray; brush with remaining egg. Refrigerate for 30 minutes.
Bake turnovers for 25 minutes or until browned lightly. Transfer to a wire rack to cool completely.
Meanwhile, beat cream in a small bowl with an electric mixer until soft peaks form.
Just before serving, spoon cream over apple filling and dust with sifted icing sugar.
You can use a 400g can pie apple slices, chopped coarsely at step 1, if you like.