In a bowl, toss the chopped apples in the lemon juice, cinnamon and 30g (2 tbsp) of the sugar until well combined.

Unroll one sheet of puff pastry and slice in half along the shorter edge and, three times along the longer edge to create six equal rectangles.

Place a little of the apple mix into the middle of each section of pastry - you might not need all of the apple.

Fold over to create triangles, then pinch along the edges to seal.

Press a fork along the seams, then transfer to a baking sheet. You can trim the edges with a sharp knife for a neater finish, if you like.

Brush with beaten egg and sprinkle with 15g (1 tbsp) sugar.

Preheat your air fryer according to the manufacturer’s instructions. Mine defaults to 4 minutes at 205C.

Place the turnovers, two at a time, on the grill tray in your air fryer basket and poke a hole in the top of each to allow air to escape. Set to 180C and bake for 10 minutes until golden and puffed.

Cool a little on a wire rack (don't bite straight from the oven - the filling will be extremely hot).

Repeat for the remaining turnovers. They can be enjoyed warm or cold.