½ vanilla bean split and pulp removed (or ½ teaspoon vanilla paste)
1 egg beaten
1 tablespoon demerara sugar
Preheat oven to 200c fan-forced (220c non-fan). Line a large baking sheet with baking paper.
For the Apple Compote core and peel 4 apples and dice. Place the apple and rest of the ingredients in a saucepan cover with a tight fitting lid. Cook over a medium heat until apple is soft. Remove from heat and mash with a potato masher, set aside in fridge until ready to use.
Dust the work surface and pastry with flour, roll the sheet to approximately 35cm x 35cm.
Cut the pastry into 4 equal strips, then cut the strips in half, so you end up with 8 rectangles. Egg wash a 2cm border around each rectangle.
On one half of each rectangle place a spoonful of apple compote. Fold pastry over sealing the edges, continue with remaining rectangles. Place in the freezer for 10 minutes to chill, this makes it easier to cut.
Then make 2cm cuts at 1cm intervals at the open end of each turnover.
Brush the top of each one with egg wash and sprinkle with demerara sugar, bake at 200c fan-forced (220c non-fan) for 10 minutes, followed by 20 minutes at 180 fan-forced (200c non fan). Once cool dust with icing sugar.