• Preheat oven to 200c.
• Gently melt the vegan butter in a large saucepan and add the diced apples, cinnamon and salt.
• Cook over low heat until the apples are tender but not mushy.
• Sprinkle over the brown sugar, mix gently and cook for another minute or 2, until the sugar has melted.
• Leave to cool.
• Cut the pre rolled puff pastry into four squares (trimming if needed to make square).
• Fill the middle of each square with a heaping amount of the apple mixture, but leave enough space to be able to seal around the edges. I used about 3 dessertspoons for each of my squares, but yours may take more or less depending on side.
• Fold the top right corner over to the bottom left corner to form a triangle, nudging any stray pieces of apples back inside the turnover.
• Using the tines of a fork, press down firmly to seal all the edges.
• Make 2 steam holes in the top of the turnovers, using the tip of a knife.
• Brush with a little plant-based milk, then sprinkle with white sugar.
• Bake for 20-25 minutes or until light golden brown.
• Remove to a cooling rack whilst you make the icing.

To make the icing

• Sift the icing (confectioners) sugar into a small bowl and add enough vegan cream milk to achieve a pourable consistency. Start with one tablespoon and add more if needed.
• Drizzle over your warm turnovers and serve.