Apple turnovers for you and a four year old

Alex has been nagging me senseless to come and cook at his school. I have promised him I will, just as soon as I have a spare afternoon (something a 4 year old gets very tired of hearing!).

Last year when I was working 3 days a week, I spent one morning at Alex's then preschool 'cooking' with him and his class. It was great fun. At first I had a bit of a panic attack because cooking with 18 three to four year olds wasn't something I ever thought would be fun, let alone think of doing more than once in my life.
However, when your son keeps on going on about the apple turnovers he once made, while at the same time staring up at you with his big blue eyes and pulling on your jeans saying, 'let's make those again, can we, can we, can we mum?', you have to resign to the fact that it WILL happen again and sometime soon.

To make life easier I decided to come up with a fool-proof recipe so the kids can do more of the work and I can be more of a 'helper'.
 The kids can make one each and take it home for their whole family to try (I can't run the risk of eating some other kid's booger smeared turnover- a little lesson I learned from the last time!).
If all goes well I'm planning on doing the class next week so I'll let you know how it goes but until then, if you have a youngster floating around or just want an easy recipe to whip up in under 20 minutes then pre heat your oven, pull a sheet of puff pastry out of your freezer and get to work!

Apple turnover
3-4 sheets of frozen puff pastry or sweet short crust
50 g unsalted butter, melted
4 small granny smith apples, peeled and sliced
2 teaspoons lemon juice
1/2 teaspoon cinnamon
1 tablespoon heaped brown sugar
1 egg, beaten
1-2 tablespoons demerara or raw sugar (optional)

Remove sheets of pastry from freezer, preheat oven to 180c and spray oven tray with cooking spray.

Place the next 5 ingredients into a medium bowl, stir to combine.
With a small knife (butter knife is fine if kids want to do it), make slits in the middle of the pastry like goal bars, leaving about 5cm from each end of the pastry.
Place apple mixture on a 1/3 of the pastry long ways, brush one end of the pastry with egg wash then fold over opposite end to make a fold.
Once ends are joined, grab a fork and press down edges to seal.
Brush the top of pastry with more egg wash then sprinkle on demerara sugar.
Place back in fridge for 5 minutes to firm up pastry.
Once pastry is firm, bake until golden in colour.

Cool, dust with icing sugar and eat as is or with your favourite custard, ice cream or cream